Fried shrimp-potato chili (Sambal goreng udang kentang)

A very typical Indonesian side dish that I loveeee… It takes a few steps to make this, but the result is very satisfying. It can last in the fridge for quite some time (up to one week).


1kg                  Potato (peeled, cut into cubes about 1×1 cm)

2                     lemongrass (crush the bottom part, to release the flavor)

3 cm               Galangal (crushed)

5                    dried lime leaf (if you have a fresh one, better)

300 gr            Shrimps

3                     Long paprika (throw away the seeds, cut medium size)

3                     Tomatoes (cut into 4 pieces)

5                     Shallots          

6 cloves         Garlic

½ cup               small dried shrimps (udang hebi)

                        chilies (according to your taste)

500 ml             vegetable oil


  • Preheat vegetable oil in a wok/deep pan on medium-high. Deep fry all the potatoes until it’s slightly brown. You can do in a few rounds depends on how big your pan is. Set aside on the kitchen towel to absorb the excessed oil.
  • Fry the garlic and shallots in the same oil you used for potatoes for about 2-3 minutes until it’s half cooked. Set aside.
  • Deep fry the paprika, tomato, and chilies about 2-3 minutes until it’s half cooked.
  • Blend all cooked garlic, shallots, paprika, tomatoes, and chilies until smooth. I use a stab mixer to make blending easier.
  • Set aside the left-over oil and leave in about 2 tablespoons.
  • Cook the blended sauce in medium-high heat, throw in the lemon grass, lime leafs, and galangal.
  • Once the sauce becomes bubbly, add in the shrimps.
  • Cook the shrimps for about 1-2 minutes, and add in the potatoes.
  • Add the dried shrimp, mix it well, cook for another 1-2 minutes. Ready to serve. (You can also take out the galangal, lemon grass, and the lime leafs)
  • This dish is best to serve with rice. Enjoy!
  • This dish is best serve with rice. Enjoy!

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