Dried Prawn Sambal with Mission Chips

Ingredients

• 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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Mission Hot & Spicy Flavoured Tortilla Chips 170g

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Instructions

• 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.