Sambal udang kering. – Lilian
(it looks like serunding. Usually, the Malay doesn’t prepare this dish, only the peranakan Chinese)
8 tahil dried shrimps (not sure why but in Penang, they are sold by tahils, about 300 gms)
6 red onions
cili boh (quantity according to taste, maybe 3tblspoon)
3 stalks serai
1 big piece fresh kunyit (substitute with powder also can, about 1 tblspoon)
Daun limau purut – slice finely (this is a must)
Daun kunyit – slice finely (this one optional)
Tamarind juice (add minimal water)
Salt to taste
Soak dried shrimps and pound coarsely.
Blend onion, serai and kunyit.
In a non-stick wok, heat oil and fry the blended onion/cili/leaves till dry. Add the dried shrimp and continue frying. You need to constantly stir it or they will stick to the bottom of the pan. Add tamarind juice and sugar. Continue stirring until the whole paste is dried.
One can keep the portion in individual container and heat them up later.
This sambal hairbee taste good if used to make sandwiches, eat with rice or wrapped in mini popiah skin and fried (serve like raya goodies).