Sambal Rebon: Dried Tiny-Shrimp Sambal

Method6 steps · about 40 min

1. 1

   Step 1: Soak the dried rebon (100 g) in water and drain at least twice to rinse it and reduce saltiness. Squeeze out as much water as possible, then pat it completely dry before frying.

   Uses 100 g dried rebon (tiny dried shrimp) · Water as needed to soak and rinse dried rebon, drained

2. 2

   Step 2: Deep fry the rebon until golden (around 8 minutes) over medium heat. Stir constantly to avoid burning it, then set aside. Throw away the excess oil in the frying pan, and clean the pan.

   Fry dried shrimp · 8 minUses rinsed fully dried rebon · Cooking oil as needed for shrimp deep frying

3. 3

   Step 3: Put enough oil in a frying pan, and fry the sliced shallots (100 g) over medium heat until almost golden (around 7-8 minutes).

   Fry shallots until almost golden · 8 minUses 100 g shallots, peeled and thinly sliced · Fresh cooking oil as needed for shallot frying

4. 4

   Step 4: Add the sliced chillies to the fried shallots and fry for 1 minute. Add the pinch of sugar and, if using, mushroom stock powder and salt to taste (to taste); remember the shrimp is already salty. Fry for a further 1 minute.

   Fry chillies then season the shallots · 2 minUses almost-golden fried shallots · 50 g bird’s-eye chillies, thinly sliced · Pinch of sugar · Salt to taste (optional) · Mushroom stock powder (optional)

5. 5

   Step 5: Add the fried rebon to the seasoned chilli-shallot mixture, mix, and fry for another 3 minutes.

   Finish dried-shrimp sambal · 3 minUses seasoned chilli-shallot mixture · fried rebon

6. 6

   Step 6: Transfer the dish into a serving bowl and enjoy with plenty of steamed rice.

   Uses finished sambal rebon · Ready steamed rice as needed to serve