Dried Prawn Sambal Recipe

A ‘sambal’ is a spicey condiment, or a complement to a dish, such as mustard or horseraddish sauce on the western table.

My mother makes an excellent dried prawn sambal and this is her recipe:

Wash and pound 7 oz dried prawns, then set aside. Meanwhile pound 10 to 15 dried chillies (deseed for a milder flavour). Soaking the dried chillies in warm water beforehand makes the pounding easier. Add 4 to 5 oz shallots and pound together with the chillies.

As an option, add 2 cloves garlic, 1 stalk lemon grass sliced finely 4 to 5 inches from the root end and 1 square slice (about 1 oz) of toasted belachan, and pound everything together.

Heat 1 cup of oil over a moderate heat and fry pounded spice mixture until a strong aroma makes you sneeze and cough. Add the pounded dried prawns and stir, mix and fry over a slow heat for 5 to 7 minutes. Remove from the heat and continue to stir, then add half a teaspoon of sugar and continue to stir. Finally add finely chopped lime (limau purut) leaves and mix well. When cool, store in a jar.

This will keep in an airtight container in the fridge for 3 months, but I tend to freeze managable amounts for using all year long.

I’d be very interested to receive your feedback on this recipe.