Ingredients & Instructions


  • 170g Mission Original Tortilla Chips, to serve

  • 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)

  • 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

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  • Step 1

    Blend dried prawns until fine.

  • Step 2

    Dry fry in a heated non-stick frying pan for about 15 minutes, then remove.

  • Step 3

    Next, heat oil and fry the ground ingredients until fragrant.

  • Step 4

    Add in the dried prawns and seasonings.

  • Step 5

    Stir in tamarind juice and kaffir lime leaves.

  • Step 6

    Cook for another 5 minutes until dry. Dish out into a serving bowl and garnish with lettuce leaves and cucumber slices.

  • Step 7

    Serve with Mission Tortilla Chips.

  • Step 8

    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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