A tasty and spicy dish. The different ingredients come together to create a delicious dish. For best results, blend the dried shrimps, shrimp paste (belachan) and the chilli to form a paste.

Eaten as a side dish, usually with rice.

4- 5




Average: 3.3 (4 votes)


  • 1 tbsp sesame oil
  • ½ medium onion (preferably red), finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 large fresh chilli, finely chopped
  • 1 tbsp dried shrimps, crushed or roughly chopped
  • 1 tsp shrimp paste (belachan)
  • 1 tsp fish sauce
  • ½ tsp sweet soya sauce
  • 1 medium carrot, thinly sliced
  • 300 g bean sprouts
  • 1 tbsp fresh coriander leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a large wok over medium-high heat. Add the onion and fry until brown. Add the garlic and ginger, and stir until aromatic.

Add the chilli and dried shrimps. Reduce heat to low.

In a bowl, add a teaspoon of water to the shrimp paste and mix. Once a smooth paste has formed, add the mixture to the wok. Stir, and increase heat to medium.

Add the fish sauce and sweet soya sauce. Add 2 teaspoons of water. Add the carrot and cook for 30 seconds.

Add the bean sprouts and mix well. Reduce heat to low. Cover and cook for 1 minute.

Season to taste with salt. Garnish with coriander to serve.