转载分享;虾米辣椒

虾米辣 材料A (全部搅烂) 葱头 : 125g (去衣) 蒜头 : 125g (去衣) 洋葱 : 50g (去衣) 香茅 : 2 根 (取根部1寸,切细) 石栗果: 50g 峇拉煎: 20g 小辣椒: 10条 材料B (洗净,浸泡5 min, 搅烂) 虾米: 500g 材料C 辣椒酱: 600g 材料D 黄糖: 50g 方法 1) 以中火烧热食油500g 2) 投入已搅烂的材料A炒3分钟 3) 加入已搅烂的虾米和辣椒酱炒至出油及香熟 (约20 min.) 4) 加入黄糖炒均 5) 盛起, 待冷却后, 装罐储存 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spicy Shrimp (Kae Bee Hiam) Ingredients A (Minced/grinded together) Shallot : 125g (skinned) Garlic : 125g (skinned) Onion : 50g (skinned) Lemongrass: 2 stalk (used only 1” from root portion, shredded) Buah Keras (candle nut): 50g Balachan: 20g Chilli Padi: 10条 Ingredients B (Washed, soaked for 5 min, grinded) Dried Shrimp: 500g Ingredients C Chilli Paste: 600g Ingredients D Yellow/orange sugar: 50g Method: 1) Heat up 500g of cooking oil over medium flame 2) Stir fry grinded Ingredient A for 3 min 3) Add grinded dried shrimp and chilli paste, stir fry till oil expelled and turn aromatic (approx. 20 min) 4) Mix fry with yellow/orange sugar till well combined 5) Dish up, leave to cool before keeping into container for storage