Dried shrimp, softened in warm water
Small shrimp, poached and peeled
Shallots, thinly sliced
Sambal Belacan (Prawn paste)
Wash the aubergine (eggplant), cut in half lengthways and grill or
dry-roast until soft.
the long shinny variety, it should take about 15 minutes.
Cool then peel and cut into bite-size piece.
Rinse the dried shrimp, removing any hard bits, and pound or blend
Combine all the Dressing ingredients.
Then pour over the aubergine, and both the dried and small shrimp.
Serve immediately with steamed rice.