Have you ever heard of rebon shrimp? I'm sure you're familiar with it, right? Rebon shrimp is a type of small shrimp that is very useful and has a delicious taste. Rebon shrimp is one of the main ingredients in making shrimp paste and is also used as dried shrimp, like the ones I bought today. Processing rebon shrimp in this way is one way to preserve it when fishermen have a bumper harvest.
There are two types of rebon shrimp: wet and dry. The ones I bought this time are dried and unsalted. Before use, these shrimp must be cleaned and soaked in hot water first. This time, I will process the small shrimp into a side dish to be enjoyed with warm white rice for lunch later. I plan to make a small shrimp sambal, which is quite unique and certainly very delicious.
50 grams of rebon shrimp
5 green chilies
8 red chilies
4 cloves of shallots
3 cloves of garlic
¼ teaspoon of salt
¼ teaspoon of mushroom broth
Prepare the shrimp, then soak them briefly in boiling water for about 5 minutes.
Coarsely chop the red onion, then separately chop the red chili peppers. Since I forgot the garlic, I minced it.
Then sauté the red onion and garlic briefly until wilted. Add the minced red chili peppers and a little water.
Then add the drained shrimp to the stir-fry, mix, and let all the spices soak in.
Finally, add salt and mushroom broth, and don't forget to adjust the taste.
Serve the shrimp sambal with warm white rice, or you can also combine it with coconut rice or even biryani rice, as in my previous post.
The taste is very delicious, savory, and spicy with a sufficiently stimulating spicy sensation. There is an unusual flavor in this dish—all the flavors blend perfectly to create an extraordinary taste. For those of you who want to enjoy rebon in a new way, try this method. I'm sure you'll love it.
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