Belitong or cerithidea obtusa is a species of sea snail. A favorite Asian marine gastropod, it's also commonly known as "Siput Sedut" amongst the Malays.
Spice up your lunch or dinner with this quick and easy yet amazingly delicious spicy Belitong Kamheong recipe.
Belitong in Spicy Kamheong Sauce
Ingredients:
· 1kg of belitong, cleaned and shell tip removed · 100 grams of shallots · 8 garlic cloves · 1/2 cup of dried shrimps · 1 large handful of dried red chilies, or 2 tbsp of chili paste · 3 stalks of lemongrass, smashed · 6 fresh red chili padi, smashed · 3 stalks of curry leaves · 2 tablespoons of fish curry powder · 2 tablespoons of oyster sauce · Salt and sugar to taste · 1 tbsp of tamarind paste, soaked in 1tbsp of water, remove seeds.
Steps to prepare:
• Begin by placing the belitong in a pot, add 2 tbsp of salt and cover with water. Bring to a boil, continue boiling until cooked. Drain and set aside. • Blend the shallots, garlic, dried shrimps and dried red chili/ chili paste with a small amount of water. • Using a large wok, heat up the oil and fry in the curry leaves for about 5 minutes. Add the smashed lemongrass, fry until golden. • Then add in the blended ingredients till the paste is slightly thick and fragrant. • Next add in curry powder and oyster sauce. Fry it till the oil separates from the paste and later add in the tamarind juice paste. Let it simmer for about 2-3 minutes. • Once that is done, add in the belitong, salt and sugar to taste. • Mix and stir the belitong until the belitong are completely coated with the kamheong sauce. • Serve with hot white rice.
* The dried chili must be de-seeded, if you can't stand very spicy food, and soaked in water to soften, as well as the dried shrimps.
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