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1
tablespoon
2
tablespoons
3
2
cloves
1
- 1 1/2 teaspoons
1/4 teaspoon
1
teaspoon
3
60 ml
1
tablespoons
1/2 teaspoon
1/4 teaspoon
1
heaped tablespoon
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Dried shrimps, soaked to soften then drained
Olive oil
Shallots, minced
Garlic, smashed and minced
Chili powder
Turmeric powder
Dried shrimp paste
Red tomatoes, finely diced
Warm water
Fish sauce
Sugar
Salt
Fresh coriander (cilantro) leaves, finely
chopped
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Method :
-
Grind the dried shrimps in a blender, food
processor or with a mortar and pestle until fine. Heat the oil in a
small saucepan and stir-fry the shallots, garlic and chili powder over
low heat for about 2 minutes or until softened.
-
Then add the turmeric powder, dried
shrimps and dried shrimp paste. Stir-fry until fragrant.
-
This should take another 2 minutes.
-
Add the tomatoes and water. Let the
mixture simmer over medium heat, stirring occasionally until the
tomatoes start to soften.
-
Stir-in the fish sauce, sugar and salt.
Cover the saucepan and simmer for 7-10 minutes.
-
Transfer the dip to a bowl and set aside
to cool.
-
Mix in the coriander (cilantro) leaves.
-
Serve with crispy rice cakes or raw
vegetables.
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