Serves: 4
Cooking time: 15 minut
Ingredients
- 60 g dried shrimps, soaked min. 30 minutes, finely chopped
- 12 dried red chillies, pounded with a little water into paste
- 10 shallots or 1 medium onion, blended into puree with electrical mixer
- 4 cloves of garlic, pounded into puree
- 1 hot chilli, finely chopped
- 4 tbsp oil
- 2 cubic cm gula melaka (coconut sugar), coarsely chopped or 1 tsp normal
sugar
- 1 tsp tamarind paste, soaked in 3 tbsp water, throw away any seeds or
pieces of shells
- 2 pinch of salt
- 1/4 lime, juice only (optional, for sandwich spread or when served with
rice as a side dish)
Method
1. Heat the oil over small heat source.
2. Fry the shrimps, dried chillies, shallots, garlic and hot chilli until fragrant.
3. Add tamarind paste, the soaking water, gula melaka and salt. Stir.
4. Fry until the sambal is thick.
5. Add the lime juice (optional).
6. Serve as a side dish with rice.
Make a sandwich!
Spread the sambal on a slice of lightly buttered bread, add a few thin slices of cucumber and top with another slice of bread to make a delicious sandwich.
Otherwise, sambal can also be stir fried with Kang Kung (water spinach found in South-East Asia, sometimes also called water morning glory) or Kai Lan (green leafy Chinese vegetable). The popular Malaysian (and Singaporean) dishes are called Sambal Kang Kung or Sambal Kai Lan.