大马风味，多用途参巴虾米 🦐🌶Dried shrimp sambal (Sambal udang kering）

今天方太邀请了方妈妈和大家分享她家祖传的万能参巴佐料：香脆咸辣的参巴虾米。它富有大马风味，配饭配面炒菜炒肉都没问题！烫一烫青菜，放一点参巴虾米在上面一起吃，口感味道都提升了。自制的参巴虾米可以收在冰箱，好用又可以耐很久，不只是本地人，也非常适合在各国的大马游子们；想念家的时候可以拿点参巴虾米来配饭吃。好吃又多用途，大家不妨试试！
Today Justine invited her mother to share with us their home recipe of dried shrimp sambal. This multipurpose sambal is aromatic, crispy, savoury and spicy at the same time; full of Malaysian flavour. You can eat it with rice, noodles or fry with any meat or vege dishes. You can even use it as a topping for blanched vegetables to elevate the dish taste and texture. This homemade shrimp sambal can last very long when stored in the fridge so friends and families who are living here or living abroad can make them too. You can add dried shrimp sambal to your meals when you miss home. A delicious and versatile condiment, go on and try it!

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材料 ingredients
1. 250-300g虾米（浸泡过）250-300g dried shrimps (soaked)
2. 250g红辣椒(去种子因人而异) 250g red chilli (options to deseed)
3. 15条小辣椒15 bird eye chilli
4. 150-200g小葱头 150-200g shallots
5. 50g蒜头50g garlic cloves
6. 1汤匙峇拉煎粉（爆香）1 tbsp belacan powder (fried)
7. 4茶匙糖 4 tsp sugar
8. 半茶匙鸡精粉 half tsp chicken essence powder

Music:    • Видео