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Sambal Rebon: Dried Tiny-Shrimp Sambal

Sambal Rebon: Dried Tiny-Shrimp Sambal

  • Author: Nunuk Sri Rahayu
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Sambals and Sauces
  • Method: Frying
  • Cuisine: Indonesian
  • Diet: Halal


Sambal rebon is a sambal made of super tiny dried shrimp, or rebon, an ingredient that’s popular in Indonesia but little-known outside of it. Here, rebon is fried with shallots and chillies to give a crunchy, spicy condiment.


  • 100 gr dried rebon
  • 100 gr shallots, peeled, thinly sliced
  • 50 gr bird’s eye chillies, thinly sliced
  • Salt to taste (optional)
  • Pinch of sugar
  • Mushroom stock powder (optional)
  • Cooking oil for deep frying


  1. Wash the rebon thoroughly by soaking the rebon in water, then draining at least twice. Then, squeeze out as much water as possible and pat dry.
  2. Deep fry the rebon until golden (around 8 minutes) over medium heat. Stir constantly to avoid burning it, then set aside. Throw away the excess oil in the frying pan, and clean the pan.

    Deep fry the rebon until golden

  3. Put enough oil in a frying pan, and fry the sliced shallots over medium heat until almost golden (around 7-8 minutes).

    fry the sliced shallots

  4. Add the sliced chillies, fry for another one minute, then add salt, sugar and mushroom stock powder. Fry for 1 minute. 

    Add the sliced chillies

  5. Add the fried rebon, mix and and fry further for another 3 minutes.

    Add the fried rebon

  6. Transfer the dish into a serving bowl and enjoy with plenty of steamed rice. 

    sambal rebon is ready


  • Always taste the dish before adding extra salt as the rebon is already salty.

Keywords: spicy, shallots, chili