This sambal can be put on egg, brinjal and even in sandwiches (which is how I love to eat it).
250g dried prawns, rinse prawns and soak in hot water to soften for 15 minutes
Then grind the prawns to a fine consistency (or semi-fine consistency as some like a bit of chunks in their sambal).
15 dried chillies, take away the stalks, cut and wash. Discard the seeds that escape from the chillies. Put in a bowl and soak in warm water to soften. Then grind to a paste.
8 to 10 shallots, sliced
5 garlic cloves
1 teaspoon shrimp paste, toasted in a dry pan or over an open flame
1 inch fresh turmeric, sliced
250ml water and 1 small knob tamarind, extract juice
1 tablespoon sugar
1 teaspoon salt
Grind the shallots, turmeric and garlic.
Heat a cup of oil in a wok and saute the ground shallots, garlic, turmeric mixture for 2 minutes. Add half a teaspoon of salt. Then add the dried chillies and shrimp paste. Stir fry these ingredients for 5 minutes over medium heat. Then add the ground dried shrimp and toss about to mix well. Add the tamarind juice and sugar and mix really well. Keep tossing and mixing until you get an almost dry and dark red mixture. Some may add extra oil as they like the chilli oil and also it prevents the sambal getting burned.
Some like their sambal really hot and can add bird's eye chillies to their ground chilli paste. Taste the sambal and adjust your seasonings according to your preferred taste buds.
Some will fry their sambal with a bruised lemon grass (simply for the aroma).
Cool your sambal and store in a dry and air-tight bottle. Keep in the fridge.
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