Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hakka dried shrimp sambal. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hakka Dried shrimp Sambal is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Hakka Dried shrimp Sambal is something that I have loved my whole life. They are fine and they look fantastic.

Steps to make Hakka Dried shrimp Sambal: A - Clean dried shrimp thoroughly removing any hard shells, if any. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps.

To get started with this particular recipe, we must first prepare a few ingredients. You can have hakka dried shrimp sambal using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Hakka Dried shrimp Sambal:

1. Take A. Main Ingredient
2. Get dried shrimps
3. Make ready B. Blended Spices for the Sambal
4. Make ready dried chili paste
5. Get big cloves garlics
6. Prepare shallots (100 - 120 g)
7. Prepare The Optionals
8. Make ready candlenuts
9. Make ready thumb size Belacan/shrimp paste/terasi
10. Make ready C. Seasonings
11. Take chicken seasoning powder
12. Make ready white sugar
13. Make ready D. 2/4 C cooking oil
14. Get Note:
15. Make ready Some add 1/4 tsp of tamarind paste when sautéing in step 3 and add finely sliced lemongrass in B (blended paste), but it’s totally optional. We make this sambal with what ever is left in our pantry 🥰

Use dry blender to blend the shrimps. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Soak in water for a few minutes and clean and cut at an angle of abt. a centimeter thick. - Minced Pork/Dried Shrimps - Minced pork and roughly chopped soaked Dried Shrimp.

Steps to make Hakka Dried shrimp Sambal:

1. A - Clean dried shrimp thoroughly removing any hard shells, if any. Soak for 10mins. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps. Blend in small batches. Set aside.
2. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Its alright if u still have some seeds left. Next, soak chilies in hot boiling water for 10mins or until they are soft, then drain the water and blend into a fine paste with few tbsp of water. Transfer out from the blender. Next blend the rest of the ingredients in B, with the optionals, if using. Blend with few tbsp of water into a very fine paste.
3. Cooking & Preparing - Heat 2/4 c of cooking oil in a wok or deep pan. Add garlic & shallot paste (plus candlenuts + Belacan, if using). Sauté until aromatic. Stir in dried chili paste. Keep stirring until your paste is well-cooked with slightly darker colour. Add the shrimp. Mix well and season with chicken seasoning powder and sugar. Keep frying, stirring and mixing over medium low heat so it wont stick to the pan. Continue frying until it is very dry.
4. Remove from the heat and leave to cool completely before storing in an airtight container. Refrigerate.
5. Ready to serve and ENJOY!

Cut each chili in half and discard seeds and stems. Soak in water for a few minutes and clean and cut at an angle of abt. a centimeter thick. - Minced Pork/Dried Shrimps - Minced pork and roughly chopped soaked Dried Shrimp. Frankly, both of these are optional, the Sambal paste alone is good enough but The VianD simply wants to add some extra texture profile to the dish. TRADITIONAL CHINESE SALT BAKED CHICKEN Salt baked chicken is a traditional Cantonese and Hakka dish. The chicken is wrapped in parchment paper and slow-baked in heated coarse salt.

So that is going to wrap this up with this exceptional food hakka dried shrimp sambal recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!