Belachan Chilli

Belachan Chilli

Ingredient
50g chopped shallots (abt 10 pieces)
25g chopped garlic
50g dried prawns, soaked, drain dry
15g chopped belacan
30g chopped candlenuts
100g chilli boh aka chilli paste (ah chew brand)

To put last
a pinch of salt
1 tbsp sugar

150ml oil for frying
standby extra oil to be added

Method:

1. Blend shallot, garlic, dried prawns, belacan, candlenuts together into a paste.

2. Heat up the wok, add in 150ml of oil, add in the paste to fry until change color, add in chilli boh to stir fry continues if the paste getting drier, add oil as and when required.

3. Until oil floated around the wok then off fire to add in sugar & salt.

4. Stir fry even though the fire is off.

Belacan chilli can be kept up to 14 days under room temperature.