Sambal Belachan
- 40 red chilies, sliced
- 12 scuds, sliced
- 10 tablespoons belachan
- 3 ounces lime juice
- 3 ounces tamarind liquid
- 12 large blue prawns, shelled; heads removed; and tails on
- Toast belachan.
- In vita prep blitz 3/4 of the chili and the belachan.
- With the remaining 1/4 pound in a mortar and pestle.
- In a wok with around 6 ounces of oil place chili paste and shrimp.
- When the mix becomes tight, add the lime juice tamarind water blend.
- Reduce until you have a thick coating of chili goodness!
- Best served with sweet fruit, depending on whats in season, pineapple and mangos are great but most sweet stone fruit are also good.
- Fresh Coriander and cucumbers are also a prefect accompaniment.
red chilies, scuds, belachan, lime juice, tamarind liquid, prawns
Taken from www.foodrepublic.com/recipes/sambal-belachan-recipe/ (may not work)