Sambal Udang Kering

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

Sambal Udang Kering

Ingredients A:

100g dried shrimps (soaked, chopped finely)

4 blade kaffir lime leaves (shredded)

2 red chillies (sliced)

2 green chillies (sliced)

Ingredients B: (mixed well and discard the seeds)

2 tsp tamarind paste

100ml water

Chilli Paste:

3cm turmeric

10g toasted shrimp paste / belacan

100g red shallots

2 tbsp chilli paste / chilli boh

2 lemongrass

4 candlenuts

2 tbsp cooking oil

50ml water


2 tbsp sugar

½ tsp salt

Preparation Instructions:

  1. Place the chilli paste ingredients in a food processor, and blend into paste.
  2. Heat up 4 tbsp cooking oil in wok, stir-fry chopped dried shrimp until fragrant and slightly golden. Dish up, drain and set aside.
  3. Keep the hot oil in wok, add the blended chilli paste and stir-fry until chilli oil is separates. Add the dried shrimp, red and green chillies, toss well.
  4. Add in tamarind juice and seasoning, continue stir-fry over medium heat until almost dry and fragrant.
  5. Add in shredded kaffir lime leaves, stir-fry 3 minutes, dish up and serve.



One thought on “Sambal Udang Kering

  1. Pingback: Nasi Lemak Kukus | Marina's Kitchen

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