Homemade Dried Prawns Sambal (Sambal Udang Kering)

I recently bought some homemade paste from a lovely SAHM whom actually make the effort to personally deliver the orders to a scheduled time and area. I had read good reviews of the paste that she sells, so decided to order some to try them out. Indeed a wise choice as the paste she sell are really awesome. It is so good to the extend, I had to repeat the Homemade Dried Prawns Sambal on a weekly basis just for family and some close friends.

The Homemade Dried Prawns Sambal are very easy to prepare. Now one of my boys favorite side-dishes to go with their dinner, I had friends asking how to prepare them, so I decided to share it today.


  • 150 gm small dried prawns – soaked in water for at least 2 hours and drained (chop the dried prawns roughly if it is too big)
  • 100 gm small silver anchovies – soaked in water for at least 2 hours and drained
  • 150 gm shallots – cut into small pieces / chopped finely
  • 5 tablespoon of Olive Oil
  • 2 tablespoon sugar
  • 2 tablespoon Melissa’s Sambal Udang paste


  1. In the wok, heat up the Olive Oil
  2. Saute with shallots until fragrant
  3. Add in the small dried prawns and saute for 1 minute
  4. Add in the small silver anchovies and combine well with shallots and dried prawns
  5. Fry the combined dried prawns, shallots and silver anchovies till it is slightly brown and crispy
  6. Add in the sambal paste and mix well
  7. Season with sugar (you may add more or less depending if you want it to be sweeter or spicier)
  8. Once it is all well-cooked, cooled it down before bottling them

Note: Can keep in air-tight bottle in room temperature for up to 3 weeks kept in a cool place.

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