A tasty and spicy dish. The different ingredients come together to create a delicious dish. For best results, blend the dried shrimps, shrimp paste (belachan) and the chilli to form a paste.
Eaten as a side dish, usually with rice.
- 1 tbsp sesame oil
- ½ medium onion (preferably red), finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 large fresh chilli, finely chopped
- 1 tbsp dried shrimps, crushed or roughly chopped
- 1 tsp shrimp paste (belachan)
- 1 tsp fish sauce
- ½ tsp sweet soya sauce
- 1 medium carrot, thinly sliced
- 300 g bean sprouts
- 1 tbsp fresh coriander leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large wok over medium-high heat. Add the onion and fry until brown. Add the garlic and ginger, and stir until aromatic.
Add the chilli and dried shrimps. Reduce heat to low.
In a bowl, add a teaspoon of water to the shrimp paste and mix. Once a smooth paste has formed, add the mixture to the wok. Stir, and increase heat to medium.
Add the fish sauce and sweet soya sauce. Add 2 teaspoons of water. Add the carrot and cook for 30 seconds.
Add the bean sprouts and mix well. Reduce heat to low. Cover and cook for 1 minute.
Season to taste with salt. Garnish with coriander to serve.