-
Wash the dried
shrimp.
Do not over soak as flavor may be lost.
Do check to remove any debris or sometimes even stones.
-
Coarse blend
the washed shrimp and set aside.
-
Finely blend
in a bit of water, the onions, chilli and lemongrass
-
Then, start
frying the blend with the belachan in plenty of oil.
-
When the onion
has turned translucent (or you may even choose to brown
them), add the tamarind pulp water and continue frying.
-
Add the dried
shrimp and stir vigorously and with additions of oil as
required in order to evenly brown the mixture and remove
water.
-
You may add
the sugar and chicken stock powder to taste at this stage.
-
Continue
frying to brown and remove water.
-
Continue
frying to brown and remove water.
-
If you want a
short cut, place the mixture in a suitable container and
bake in the oven at 180 - 190 C with regular stirring, until
the mixture is visibly drier.
-
When the
frying of mixture is reaching completion, you will see that
it has become less clumpy as water is removed, and darker
brown in color.
-
When the
sambal hay bee is ready, the product is free flowing and
dry.
The drier is the sambal, the more likely is it going to have
a longer shelf life (store in the refrigerator).
