This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.
If cooks don’t want to deep fry ... bowl. Stir together to just blend. 15. Place 3 tablespoons each of the blended sauce on two serving platters and spread around. 16. Place half the shrimp ...