Burmese Dried Prawn Sambal
1/2 cup (50g) dried prawns
3 tbsp oil
1 tsp sesame oil
6 shallots, sliced thinly
4 cloves garlic, sliced thinly
1 marble-sized belachan, toasted & crushed
1-2 tbsp vinegar
3 tsp chilli paste
1/8 tsp tumeric powder
1 tsp sugar, or to taste
1. Wash and soak dried prawns in water for 5 minutes. Drain and grind to a floss.
2. Heat oil and sesame oil over a low fire and fry the sliced garlic and shallots separately until crisp and lightly browned. Remove and drain on paper towels. Fry them slightly under as they will continue to cook in the stored heat after being dish out.
3. In the remaining oil, fry the dried prawn floss until aromatic and golden.
4. Dissolve the toasted belachan in the vinegar and add to the wok with chilli paste and tumeric powder. Season to taste with salt and sugar.
5. Fry, stirring constantly, until mixture is aromatic and dry. Cool completely before mixing in the garlic and shallot crisps. Store in an airtight jar and it will keep for months.
6. Sambal can be sprinkled on noodle or rice dishes, fish soups or blanched vegetables.