Dried Prawn Sambal with Mission Chips

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Dried prawn sambal goes well as an accompaniment with most Nonya dishes. Here, it becomes the main star that spices up these tasty tortilla chips.

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Ingredients

200 g dried prawns, soaked for 10 minutes and cleaned
200 ml oil
30 g tamarind pulp, mixed together with 140 ml water
2 pcs kaffir lime leaves, thinly sliced (optional)
Mission Tortilla Chips, to serve

Ground Ingredients

30 g dried chilies
250 g shallots
6 cloves garlic
40 g candlenuts

Seasonings

4 tbsp sugar
Salt to taste

Garnish

Lettuce leaves
Cucumber slices

Instructions

  1. Blend dried prawns until fine.
  2. Dry fry in a heated non-stick frying pan for about 15 minutes, then remove.
  3. Next, heat oil and fry the ground ingredients until fragrant.
  4. Add in the dried prawns and seasonings.
  5. Stir in tamarind juice and kaffir lime leaves.
  6. Cook for another 5 minutes until dry. Dish out into a serving bowl and garnish with lettuce leaves and cucumber slices.
  7. Serve with Mission Tortilla Chips.

 

The dried prawns must be blended finely to be able to absorb the spices and the seasonings.

The dried prawn sambal can be kept up to a week in the refrigerator.

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Dried Prawn Sambal with Mission Chips

Dried prawn sambal goes well as an accompaniment with most Nonya dishes. Here, it becomes the main star that spices up these tasty tortilla chips.

 Preparation Time: Total time: Serves Ingredients: 200 g dried prawns, soaked for 10 minutes and cleaned
200 ml oil
30 g tamarind pulp, mixed together with 140 ml water
2 pcs kaffir lime leaves, thinly sliced (optional)
Mission Tortilla Chips, to serve Ground Ingredients 30 g dried chilies
250 g shallots
6 cloves garlic
40 g candlenuts Seasonings 4 tbsp sugar
Salt to taste Garnish Lettuce leaves
Cucumber slices Instructions:
  1. Blend dried prawns until fine.
  2. Dry fry in a heated non-stick frying pan for about 15 minutes, then remove.
  3. Next, heat oil and fry the ground ingredients until fragrant.
  4. Add in the dried prawns and seasonings.
  5. Stir in tamarind juice and kaffir lime leaves.
  6. Cook for another 5 minutes until dry. Dish out into a serving bowl and garnish with lettuce leaves and cucumber slices.
  7. Serve with Mission Tortilla Chips.

 
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