Quick and Easy Spicy Dried Shrimp Floss (Sambal Udang Kering)

Just the other day I craved for sambal belacan. All thanks to my friends for posting irresistible Malaysian delicacies on Facebook. The fastest way to get my fix is to buy a bottle of Tean's Spicy Prawns Chili and cooked myself a nice plate of sambal terung or even sambal udang but I opt to make my own this time round.

There are many different version of sambal udang kering recipe available online. It was tough deciding which recipe I should try out. They all look so good in picture. Don't believe? Just Google sambal udang kering and click on images,

At the end of the day I choose to experiment with the one I deemed healthier and easiest. The end result resembles spicy dried shrimp floss more than the saucy version used for dips or gravy based for rice or noodles. I like adding a tablespoon when I cook Asian style stir fry vegetables, fried rice and even as garnishing whenever I cook dried noodles.

Sambal Udang Kering
Adapted from Kenneth Goh
250g dried shrimps
11 British shallots (5 shallots)
13 TRS extra hot red chillies (15 dry chili)
1 tbsp chili powder (not in used)
5 tbsp lemongrass powder (2 lemongrass, the ideal ratio is 1 fresh lemongrass: 1 tsp powder)
6 tsp brown sugar (sugar to your own liking)
1 tsp belacan
2 tbsp olive oil
  1. Soak the dried shrimp till soft. Drain and set aside
  2. Blend all ingredients except oil and sugar
  3. Add oil in a pot (or a non stick pan). Transfer the blended ingredients in pot and saute all ingredients on low to medium heat until all ingredients become dry and fragrant (it takes about 15 to 20 minutes). It is important to stir the ingredients regularly or it may stick to the bottom of the pot (you will not have problem if you use a non stick pan). 
  4. Season with sugar and chili powder according to your liking
The only changes I will do the next round is probably to half the recipe. There are only two of us and we all know very well dried shrimps are not in healthy food list. It is high in salt content and bad for cholesterol. All I know this batch of shrimp floss will last very long

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