Ingredients:
- 300 gms Dried Prawns
- 100 gms Pork Lard
- 150 gms Shallots
- 100 gms Garlic
- 1 Tbs Sugar
- 1 tsp Salt
- 1 Tbs Belacan
- 100 gms Chili Boh
Method:
- Wash and soak the dried prawns briefly. Drain and blend or pound coarsely.
- Blend or pound shallot and garlic separately.
- Cut pork lard into cubes, then fry till crisp. Remove from oil and keep aside till cool. Blend lightly and leave aside.
- Use the lard oil or peanut oil to fry the ingredients. Use about 12 tbs of oil. Fry the shallot and garlic till fragrant, add in the chili boh, fry and then add in the belacan.
- Next, add in the dried prawns. Fry till nearly dry. Then add the sugar and salt.
- Turn off the heat and add in the mince crispy pork lard.
- Cool and store in glass bottles for use.
