92min 4 ppl
Sambal Terung
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 3g
Carbs 13g
Fats 13g
About this dish
Soft-fried strips of aubergine finished in a fried chilli and shrimp paste sambal, silky and richly spiced.
Allergy Info
Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Auberginescut into thick strips2
- Shallots5
- Garlic cloves3
Dried Goods
- Palm sugar1 tsp
Spices & Seasonings
- Dried Red Chilliessoaked in hot water6
- Salt0.5 tsp
Oils & Condiments
- Shrimp pastebelacan, toasted1 tsp
- Vegetable Oil5 tbsp
Utensils
- Blender
- Wok
Method
1
Heat three tablespoons of the vegetable oil in a wok over medium-high heat and fry the aubergine strips for six minutes, turning occasionally, until softened and lightly browned, then remove and set aside.
Approx. 6 minutes
2
Blend the soaked chillies, shallots, garlic and shrimp paste into a smooth sambal paste.
Approx. 6 minutes
3
Heat the remaining oil in the wok and fry the sambal paste for seven minutes, stirring often, until fragrant and the oil separates.
Approx. 7 minutes
4
Stir in the palm sugar and salt, cooking for one minute until glossy.
Approx. 1 minute
5
Return the fried aubergine to the wok and toss through the sambal for two minutes until well coated.
Approx. 2 minutes
6
Serve immediately while hot.
Approx. 2 minutes
