Dried Shrimp Sambal Sauce


20g dried shrimps, rinsed
10g shrimp paste (belacan)
4 shallots, coarsely chopped
3 cloves garlic
10 bird’s eye chillies
6 red chillies
1 tomato, coarsely chopped
3 tbsp oil


¾-1 tsp salt
2-2½ tbsp sugar
5 calamansi limes, squeezed for juice


Heat oil in a saucepan and fry dried shrimps, shrimp paste, shallots, garlic, bird’s eye chillies and chilli until fragrant. Remove and set aside.

Put all the prefried ingredients and tomato into a food processor. Blend to a semi-coarse texture. Dish out and adjust with seasoning to taste.

Use this as a seafood dip or as a sauce for fried beehoon.

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