This classic Malaysian condiment, Spicy Dried Shrimp Floss is a very versatile side dish. Here, I am enjoying it with just some steamed rice as a quick meal. It also tastes great as a savory bread spread, or used as a stuffing in baked pastries/buns. I usually make a big batch and store it in the freezer for later use. Just bring the floss back to room temperature when ready to serve.
Spicy Dried Shrimp Floss
300 grams Dried Shrimps, soaked in cold water for 10 minutes, drained and pounded
4 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar or to taste
Kalamansi Limes, optional
15 to 18 Dried Chilies, soaked in boiling water and drained well
6 Fresh Red Chilies, seeded
6 (150 g) Shallots, peeled and coarsely chopped
1 ½ tsp Roasted Shrimp Paste/Belachan
Make the sambal paste: Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil have separated from the sambal. Dish out and set aside.
Clean the wok and dry fry the pounded shrimps over medium heat. Keep stirring for about 10 to 15 minutes, or until the shrimp is dry. Add the sambal paste, and continue to stir and cook for about 8 to 10 minutes until the shrimp floss is dry but still moist, and season with sea salt and sugar.