虾米辣椒 Sambal虾米 Crispy Prawn Chili | Sambal Tumis Udang Kering
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I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
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A：
植物油 cooking oil 80ml
虾米 切碎 chopped dried shrimps 50g
B: 自制辣椒糊 homemade chili paste 1汤匙/tbsp
Recipe:
C：
Turmeric powder 1茶匙/tsp
Balacan 1/2茶匙/tsp
Tamarind paste 1/2茶匙/tsp
黄糖 brown sugar 2汤匙/tbsp
盐 salt 1/2茶匙/tsp
1。植物油倒入锅，中火预热。
Preheat the oil over medium heat.
2。倒入虾米，炸至香脆。
Add in the dried shrimps, fry until crispy.
3。倒入自制辣椒糊炒香。
Add in the homemade chili paste, keep stirring until fragrant.
4。倒入Turmeric powder + Balacan + Tamarind paste + 黄糖 + 盐继续翻炒。
Pour Turmeric powder + Balacan + Tamarind paste + sugar + salt into a pan.
5。不停翻炒大概10分钟，直到辣椒虾米香脆即可。
Keep stirring for about 10 minutes until fragrant.
6。倒入干净无水的玻璃罐子里，冷藏可保存1-2个星期。冷冻可保存2-3个月。
Pour the chili paste into a clean and dry glass jar.
Store it in the refrigerator for 1-2 weeks. Or it can also last for 2-3 months in the freezer.
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