Sambal Hei Bee (Spicy Sambal Dried Shrimp)

I been dying for Sambal Hei Bee aka Spicy Dried Shrimp ever since I live in US.Too bad when I was in Malaysia early this year,I don't have the chance to taste my mom Sambal Hei Bee.The only sambal hei bee I tasted is from the Vegetarian buffet dish in Buddhism temple near KLCC during Chinese New Year.I wonder how they make vegetarian sambal hei bee taste like the real dried shrimp.Anyway,I get some nice and good price loose dried shrimp from NYC ,Chinatown.Those dried shrimp sell here is quite expensive ,unless you can get the loose one not the tiny bitty in prepacked quantity.

Ingredients:

1 lb dried shrimp(soaked in warm water)

300gm dried red pepper(soak in warm water)

100 gm fresh red chili

3 stalk lemongrass(sliced)

1 lbs shallot(peel)

1 cup fresh garlic(peel)

2 tsp dried belacan(dried shrimp paste)

2 tbsp tamarind powder

2 inch galangal(sliced)

2 pc fresh turmeric

5 ps candle nuts(soak in warm water)

1 cup sugar

1-2 tbsp salt

1/4 cup oil

*Blend above ingredients until fine*

1/4 cup oil for frying

Method:

1:Prepared wok at high heat with some cooking oil.Add in all the blended ingredients,fry until golden brown or fragrant.Reduce the heat to medium,keep stirring until the paste dry or semi dry.Remove from heat and let it cool down before store away.

2:Adjust the seasoning(salt,tamarind and sugar) to your taste.Serve with rice,noodles or bread.

Note:

You can use tamarind juice but I prefer to use the powder to save time from frying the paste until dry.When making this dish ,you don't have to buy the best grade dried shrimp.Just use the medium grade dried shrimp since it's going to blender .Some people prefer to saute the spices first then dried shrimp,follow by the seasoning.it's up to your wok or skillet.Anyway,I used non stick hard anodize wok.It won't burn too fast or stick.