Spicy Sambal Shrimp Lemak

Last week ,I make another batch of very spicy sambal for winter storing.I used a lot of dried hot pepper and lemongrass.I think in winter we need to warm up our body by eating a lot of spicy and hot food.Well,here it's goes....I used shrimp and some fresh red pepper for my sambal lemak
Ingredients for Sambal Paste.
2 pack of red hot pepper(200gm)(soaked in water overnight)
10 long red pepper
1 lb of shallot(1 lb)
2 bundle of garlic (1 lb)
6 stalk of serai (lemongrass)
2 inches of ginger
2 inches of galangal
sugar and salt to taste
2 cups of oil
Method:
1) Blend all the ingredients together well.
2) Heat oil in a wok and pour in the blended ingredients.
3) Once the ingredients starts to bubble lower the flame to medium and simmer for 1 hour.
4) Add in sugar and salt
5) Continue to stir to prevent the mixture from sticking to the bottom of the wok until fragrant(I prefer to use non-stick wok)
6) Simmer until the sambal is reddish-brown in colour and oil separated from the mixture.
7) Cool and store for future use in pint container in fridge

Ingrendients for Sambal Lemak

10 pcs shrimp(clean & deviened)

2 pc red long pepper(cut sliced)

5-6 kaffir lime leaves

1 large onion

1 stalk scallion

100 ml coconut milk

2 tablespoon sambal paste

2 tsp sugar

1 cube shrimp bouillon

2 tsp oil

Method:

Heat wok ,add in oil,kaffir lime leaves and sambal paste ,stir for 1 minutes.Then add in coconut milk,shrimp and vegetables for 2-3 minutes.Lastly add in seasoning and serve with white rice.Do not overcook the shrimp.

Note:Too much oil on the surface,I guess the extra oil from sambal paste itself and coconut milk.Should omit oil when heat up the wok,instead just use the sambal since I'm using non-stick wok,not afraid not sticking and burning.