This condiment is not for the faint-hearted. It is strong and pungent in both smell and flavour but it is such a beauty when eaten with white bread or rice.
Ingredients 15
Main
200 g dried baby shrimp, rehydrated in warm water for 30 minutes, drained
neutral-flavoured cooking oil, for frying
40 g tamarind purée
40 g white sugar
10 g makrut lime leaves, thinly sliced, reserving some for garnish
salt, to taste
Spice Paste
10 g dried red chilli, seeded, rehydrated in warm water for at least 15 minutes, drained
30 g long red chillies, seeded, roughly chopped
100 g red asian shallots, roughly chopped
30 g garlic
4 tsp belacan (shrimp paste), toasted (see tip on page 97)
30 g galangal, piece, fresh, sliced
50 g lemongrass stem, white part only, chopped
10 g fresh turmeric, piece, sliced
1 tbsp neutral-flavoured cooking oil
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Method 6
Drain the and pulse in a food processor until coarsely chopped. Set aside.
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth.
Heat a wok over a high heat then add the oil. Fry the until fragrant – this should take 3–5 minutes.
Add the and stir through until the mixture has dried out – this should take around 10–12 minutes. (You are looking for a semi-dry mixture.)
Add the and and season with salt. Add the and stir for 2 minutes. Remove from the heat.
Serve with rice or as I like mine: with some butter on fresh white bread.
Diana Chan's tips
This recipe makes 300 g (10½ oz/2 cups). Store in a clean, sterile, airtight container in the refrigerator for up to 1 month.
