Mix wheat flour, a pinch of salt, a little Ajinomoto (optional), bean sprouts, sliced onion, and one egg in a bowl until well combined. Stir in five tablespoons of Jeeny’s Sambal Udang Kering and a splash of water until the batter is smooth and pourable. Fold in the prawns, then fry spoonfuls in hot oil until golden brown. Drain and serve immediately for a crispy, flavorful snack.
Toast the bread lightly, then flatten each slice with a rolling pin. Spread 1 tablespoon of Jeeny’s Dried Shrimp Sambal evenly on each slice. Place a slice of cheese on top if desired. Gently roll the bread into a tight roll, pressing slightly to seal. Serve warm as a tasty, savoury snack.
Rinse the lady’s fingers and trim the ends. Bring a pot of water to boil, add 1 teaspoon of salt, and blanch the lady’s fingers for 2–3 minutes until tender-crisp. Drain and set aside. After blanching, serve the lady’s fingers with Jeeny’s Dried Shrimp Sambal (Sambal Udang Kering) on the side or drizzled on top.
