Serunding udang kering (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 10 min

Ingredients
50 g dried shrimp
5 - 7 dried chillies, to taste (deseeded if preferred)
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seed

Preparation

1. Place a bowl onto mixing bowl lid and and weigh dried shrimp into it. Add chillies to bowl with shrimp. Cover with warm water and set aside to soak for 5 minutes.
2. Drain shrimp mixture through simmering basket.
3. Place oil, coconut, lemongrass, eschalots, garlic, coriander, cumin, fennel and reserved shrimp into mixing bowl and mill 10 sec/speed 10.
4. Scrape down sides of mixing bowl with spatula and cook 15 min/100°C/speed 1. Meanwhile, preheat oven to 100°C.
5. Line a baking tray (30 x 40 cm) with baking paper and transfer shrimp mixture onto it. Spread evenly over baking tray, then bake for 35 minutes (100°C) until dry, tossing occasionally during baking to ensure even colour. Allow to cool, then serve as desired or place into a sealable container and store in refrigerator.