Dried Shrimp Sambal 

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AuthorLe-ThermiqueCategoryDifficultyBeginner

Yields1 Serving
Cook Time39 minsTotal Time39 mins

INGREDIENTS :
(A) Chili Paste
 10 fresh red chillies (seeds removed if you can't take spicy)
 2 dried chillies
 10 shallots
 4 garlic
 1 small piece turmeric about 2cm (optional)
 1 tsp roasted Belacan (shrimp paste) (optional)
(B)
 280 g dried shrimp, remove shell, soaked and rinsed
 20 g tamarind mix with 50 ml water (Asam)
(C)
 80 g cooking oil
(D)
 2 tbsp sugar
 Pinch of salt
 2 tamarind peel
 20 kaffir lime leaves (daun limau purut), sliced very finely

COOKING METHODS:
1

- Place the dried shrimps in the mixing jar. Blend to a coarse texture.
Settings: Timer: 15 Seconds / Speed 7

-Set-asides.

2

- Place the shallots, garlics and chili in the mixing jar.
Settings: Timer: 20 Seconds / Speed 10

- Set-asides.

3

- Place oil in the mixing jar, and add the chili paste to saute until fragrant.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 100°C

4

- Place in dried shrimps and sautes.
Do not cover the measuring cup. 

Settings: Timer: 25 Minutes / Speed: 1 / Temperature: 100°C

5

- Add in the tamarind water through the lid hole.

6

- Add sugar, salt, tamarind peels, Limau Kasturi leaves (Lime Leaves) and continue sautes until dry.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

7

- Remove tamarind peel. Then blend.
Settings: Timer: 10 Seconds / Speed 10

8

- Transfer dried shrimp sambal to a tray and leave to cool.
- Once cool, store in a clean, dry and air-tight jar.
- Serve with steam Rice, Mantou, bread or Porridge.

Nutrition Facts

0 servings

Serving size

Ingredients

INGREDIENTS :
(A) Chili Paste
 10 fresh red chillies (seeds removed if you can't take spicy)
 2 dried chillies
 10 shallots
 4 garlic
 1 small piece turmeric about 2cm (optional)
 1 tsp roasted Belacan (shrimp paste) (optional)
(B)
 280 g dried shrimp, remove shell, soaked and rinsed
 20 g tamarind mix with 50 ml water (Asam)
(C)
 80 g cooking oil
(D)
 2 tbsp sugar
 Pinch of salt
 2 tamarind peel
 20 kaffir lime leaves (daun limau purut), sliced very finely

Directions

COOKING METHODS:
1

- Place the dried shrimps in the mixing jar. Blend to a coarse texture.
Settings: Timer: 15 Seconds / Speed 7

-Set-asides.

2

- Place the shallots, garlics and chili in the mixing jar.
Settings: Timer: 20 Seconds / Speed 10

- Set-asides.

3

- Place oil in the mixing jar, and add the chili paste to saute until fragrant.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 100°C

4

- Place in dried shrimps and sautes.
Do not cover the measuring cup. 

Settings: Timer: 25 Minutes / Speed: 1 / Temperature: 100°C

5

- Add in the tamarind water through the lid hole.

6

- Add sugar, salt, tamarind peels, Limau Kasturi leaves (Lime Leaves) and continue sautes until dry.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

7

- Remove tamarind peel. Then blend.
Settings: Timer: 10 Seconds / Speed 10

8

- Transfer dried shrimp sambal to a tray and leave to cool.
- Once cool, store in a clean, dry and air-tight jar.
- Serve with steam Rice, Mantou, bread or Porridge.

Notes

Dried Shrimp Sambal 

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