Dry Prawn Sambal

This versatile Dry Prawn sambal (sambal refers to a kinda spicy chili gravy) is one of our favorite dish we enjoy with rice or as a condiment with noodles.
No doubt the process of preparing this dish is a wee bit tedious and time consuming but I don't really mind cos it's worth it.
The picture above shows the dry version, if you want your slightly saucier then add half cup of water and stir for a bit.

250g dried shrimps - broken shrimps
150g fresh ginger - you can add more
2 tbs brown sugar
1 tsp salt (to taste)

1 tbs chili powder - or more if you prefer it spicier.
1/2 cup vegetable oil
Some water

1 tsp tamarind

Firstly chop the ginger finely as shown above.  Set aside.
In a wok with medium heat, place the dry shrimp and dry roast it. Keep stirring the prawns. 
This would take about 15 minutes, until the shrimp is dried up and golden color.

Remove from the heat and place it in a large metal sieve and give it a good wash. Set aside until all the water is drained.

Heat a wok under medium heat and pour the oil. When the oil is hot gently put the ginger and give it a good stir for 3 minutes.

Add the shrimp and the rest of the ingredients. Reduce the heat and keep stirring. I mean it  just keep stirring to avoid it getting burnt.
Add more water if the paste appears too dry and keep mixing continuously until you notice the oil on the surface and the sambal turns dark.
Check for seasoning and remove from heat. 


Enjoy...jue