- 200 g of red chilli
- 50 g of dry prawns
- a head of garlic
Soak the dry prawns in a bowl of warm water for 30 minutes. Peel the garlic cloves and remove the chili tails. In a mixer, put the chillies, garlic, dry prawns and some oil (about 4 tablespoons) and mix to a paste. Add salt to your taste.
Heat a pan with a little oil and fry the chilli / dry prawn paste over medium heat for 10 minutes.
To conserve the dry prawn chilli for later, put it in a sterilized jar and cover the paste with oil without mixing and close the jar. let it cool before placing it in the fridge.
When you use your chilli, check that the oil still cover the paste and if it’s not the case, add some oil.
The Dry prawn chilli can also be eaten immediately to accompany rice dishes, dumpling, soups or gadjaks.