Tuesday, 9 July 2013

Rempah Udang Chilli

I am planning to make Chwee Kueh.  Bought a bag of dried shrimp and was due to find a good sambal chilli to go with it till I saw Kokken's post on a Rempah Udang Chilli.  What a perfect timing!

I took Kokken's advice by being patient when I was cooking the rempah.  I took about 45 mins to get it to brown nicely.

Thanks for sharing this wonderful recipe!

What you need:

15g dried red chillies, cut into pieces, removed seeds and softened in hot water
50g large red chillies, deseed. Cut into pieces
60g garlic, remove skin
160g small red onions (shallots), remove skin
60g dried shrimps, soaked and drained
240ml Oil


Pound dried shrimps finely and dry fry in a wok (no oil) until semi dry. Set aside.

Grind vegetable together to form a fine paste – dried chilies, large red chilies, garlic, onions. (always add in the wettest ingredient i.e. the onions here last)

Fry grinded ingredients in a wok with the 240ml oil over medium or low heat until reddish brown and aromatic.

Add the dried shrimps and fry until deep reddish brown and intensely aromatic. Add ¾ tsp salt (or to taste).

Cool and store in an air tight jar in the refrigerator.

Enjoy your week.


  1. I cooked this once, my own version of it...
    ...but dried prawns here are way too expensive these days. We have our local ones - they're straight - selling at over RM100 a kg.

    Used to be RM60-80...but they say the KL people would come and buy at the source so if we locals want to buy, we have to pay the same price. Tsk! Tsk!

    Thanks for dropping by my blog. I've linked you in my blogroll, welcome to drop by anytime.

    1. Yah in Singapore, it is also very ex. I think the cheapest I find is S$30/kg and it is not so nice. Seems like Singapore is cheaper than in Malaysia. Strange.

  2. I love this sambal too but as suituaipui said, dried prawns are expensive stuff these days!

    1. True, I wonder why? even fresh prawns are ex now. perhaps that explains.


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