Sambal Bendi

Tested Recipe Adapted from Patricia Lee’s Classic Nyonya Dishes

Sambal Bendi

Ingredients:

250g lady’s finger

40g dried shrimps

5 cloves shallots

2 tbsp sambal belacan

4 limes

1 tbsp sugar

Preparation Instructions:

  1. Blanch lady’s finger. Rinse and drain. Cut away both ends and cut into pieces. Set aside.
  2. Soak dried shrimps in hot water. Wash, drain and pound coarsely.
  3. Cut limes into halves and juice them.
  4. Cut shallots into slices.
  5. Mix sambal belacan, dried shrimps, sugar and lime juice together.
  6. Stir in lady’s finger and shallot slices.

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