West Kalimantan Shrimp Sambal
Ingredients
- 200g dried shrimp
- 30g dried chilies
- 2 curly red chilies
- 200g shallots
- 100g garlic
- 20g tamarind
- 1 tablespoon grilled shrimp paste
- Vegetable oil, as needed
- 2 tablespoons sugar
Preparation
Soak the dried shrimp and dried chilies in hot water until soft, then drain.
Soak the tamarind in 50ml warm water to extract the juice.
Blend all ingredients except sugar with the tamarind water and vegetable oil until coarsely ground.
Sauté the blended mixture in a non-stick pan over medium heat.
Stir continuously until it turns dark red or brown, and do not leave unattended to prevent burning.
Add the sugar once the color has changed.
Continue stirring until the desired color and consistency are achieved, then remove from heat and serve.
Tips
Adjust the amount of chilies and sugar to suit your taste preferences.
This sambal is highly addictive and pairs well with warm rice.
