Sambal Udang Kering



100g dried shrimps (soaked and finely chopped)

4 pieces kaffir lime leaves (shredded)

1 red chilli (sliced diagonally)

1 green chilli (sliced diagonally)

6 tbsp cooking oil (divided)

Tamarind Juice: (mixed well and discard the seeds)

2 tsp tamarind paste

50ml water

Blended ingredients:

100g shallots

3cm turmeric

2 tbsp chilli powder

2 tbsp chilli boh

2 lemongrass (white part only)

4 candlenuts

2 tbsp cooking oil

50ml water


2 tbsp sugar

1 tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with 4 tbsp of cooking oil.
  2. Saute the chopped dried shrimps until fragrant and lightly golden. Remove and set aside.
  3. Add in 2 tbsp of cooking oil, saute the blended ingredients until fragrant and oil separates.
  4. Add in tamarind juice, dried shrimps, red and green chillies and seasonings. Stir-fry over medium heat until almost dry and fragrant.
  5. Add in shredded kaffir lime leaves. Stir to combine.
  6. Dish out and serve.

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