Tested Recipe Adapted from Patsie Cheong’s Delectable Mixed Rice Recipes
500g Japanese cucumber
1 tbsp sugar
80g red chilli
½ tbsp belacan
50g dried shrimps
½ cup water
- Rinse cucumber and cut into thick pieces. Remove the shell of shrimps with tail intact, rinse and drain well.
- Place all ingredients B into a blender and finely blend.
- Heat up ½ cup of oil in a wok, stir-fry the blended mixture until aromatic. Add in shrimps and stir-fry until cooked.
- Add in cucumber and stir-fry evenly. Dish up and serve.