Ingredients:
(Quantity of each ingredient depends on individual, can make 1kg at one go and store in freezer or can make only as and when required, like 100-200g. The level of spiciness, sweetness, garlic flavour etc is again up to personal preference. Hence, will not specify any rigid quantity to follow, think more importantly are the steps for preparation.)
(But if really need some guide, can use the ratio of 2:1 ie. 200g shrimps to 100g shallots & garlic (with more shallots than garlic + 1-2 buah keras). Can vary according to personal preference.)
- Dried shrimps (small/medium, without shells)
- Chilli paste (can use fresh chilli/chilli padi or buy ready-made pkt chilli paste fm wet market / supermarket)
- Garlic
- Shallots
- Buah Keras (candlenuts) - optional
- Sugar, Salt
Steps:
1. Rinse and soak dried shrimps in water for about 10mins or till softened, drain dry. If necessary, cut into smaller bits for easy blending later.
2. Blend dried shrimps, using a blender (or manually by pounding), into coarse bits. Set aside.
3. Cut shallots, garlic, buah keras and chilli (if using fresh chilli) into smaller pieces for easy blending. Quick blend all ingredients EXCEPT chilli, in blender till coarse, remove and set aside. Then, blend chilli on its own and put in a separate bowl (so that you can control amount of chilli to use when frying).
4. Heat wok with oil (be generous); stir-fry grinded mixture in Step 3 using low-heat. If using ready-made chilli paste, add in now. Keep stirring till mixture becomes soft and fragant, do not let it get charred.
5. Then add grinded dried shrimps; keep stirring. You will observe the shrimps and mixture are moist, hence need to stir constantly to prevent charring. Stir till it turns brown and almost DRY.
6. ONLY when dried shrimps are almost DRY, add sugar and a pinch of salt to taste. Adjust spiciness with more or less sugar. Keep stirring to mix well and till all dried shrimps are DRY -> nice brown colour (not charred), no moist, not soft but hard, dry and crunchy bits.
7. Turn off the heat. Let it cool off before storing in containers. If large amt is made, store in freezer for longer shelf-life and scoop out only the amt required when needing it.
Enjoy! Hei Bi Hiam with buttered bread, my all-time favorite!
