Recipe Ingredient
- 20g dried shrimps, rinsed
- 10g shrimp paste (belacan)
- 4 shallots, coarsely chopped
- 3 cloves garlic
- 10 bird’s eye chillies
- 6 red chillies
- 1 tomato, coarsely chopped
- 3 tbsp oil
- Seasoning
- ¾-1 tsp salt
- 2-2½ tbsp sugar
- 5 calamansi limes, squeezed for juice
Instructions
- Heat oil in a saucepan and fry dried shrimps, shrimp paste, shallots, garlic, bird's eye chillies and chilli until fragrant. Remove and set aside.
- Put all the prefried ingredients and tomato into a food processor. Blend to a semi-coarse texture. Dish out and adjust with seasoning to taste.
- Use this as a seafood dip or as a sauce for fried beehoon.
