Sambal Dried Shrimps Rolls

 

Ingredients:

100 g. dried shrimps

6 dried chili 

5 small shallots (peeled and cut into pieces)

2 cloves garlic (peeled and chopped)

2 lemongrass (peeled the hard skin and cut into small pieces)

2 tbsp. sugar

Dash of salt (to taste)

Large spring roll sheets (21.5 cm x 21.5 cm)

Sealing batter: combine 1 tbsp. flour + 20 ml. water, mix evenly

1 tbsp. cooking oil (for frying the filling)

Enough oil, for deep-frying the shrimp rolls

Methods:

1. Wash the dried shrimps, add water to soak until soften, and drain.
2. Cut the dried chili into small pieces, remove some of the seeds, soak in hot water and drain.
3. Place dried shrimps, lemongrass, chili and shallots into a blender jar and blend until smooth.  
4. Heat 1 tablespoon of cooking oil in a pan, add the dried shrimps filling and fry until fragrant.  Then add sugar and dash of salt (to taste), and fry until dry.  Remove into a bowl.
5. Divide each spring roll wrapper into 9 small pieces, add a little shrimp paste, roll it into a tube half way, fold in the two corners, roll it into a spring roll, and seal with a little batter over the end.  Repeat until all the dried shrimp filling is used up.
6. In a heated pan with enough oil, fry the shrimp rolls using medium-low heat until golden brown.
7. Remove from oil using a slotted spatula and place over kitchen paper, to remove excess oil.
8. Once it is slightly cooler, put in an airtight jar.

The dried shrimp filling

This recipe is adapted from 'Shadajie Kitchen.'