Ingredients
250g dried shrimp, remove shell, soaked and rinsed
180g shallots or onions, peeled
40g garlic, peeled
2 tsp Goan red masala
2 pieces kokum (sour plum) or ½ tsp tamarind paste
2 tbsp sugar
2 tbsp grated or desiccated coconut
oil vegetable
Cooking Steps
Step 1
Wash and soak the dried shrimp for an hour. Drain well in a colander and set aside.
Step 2
Blend the prawns coarsely in a food processor with a little water. Keep aside.
Step 3
Blend garlic and shallots to a paste with a little water and set aside.
Step 4
Heat the wok. Add the blended garlic and onion paste and sufficient oil to cover the paste. Stir-fry until the paste becomes fragrant (approximately 13 minutes).
Step 5
Add the Goan red masala and stir-fry until aromatic. approx. 6 minutes
Step 6
Add the blended dried shrimp and stir-fry.
Step 7
Finally, add sugar and tamarind paste and stir fry for a further 5 minutes.
Add some more oil if the mixture is too dry.
If using kokum remove it at this stage.
Step 8
Transfer dried shrimp sambal to a tray and leave to cool.
Once cool, store in a clean, dry and air-tight jar.
Allow the pickle to mature for at least 2-3 weeks before consuming.