Sambal Dried Shrimp Cookies
1 hour
5 - 6 Servings
Watch The Cooking Video
Unique Dried Shrimp Sambal Cookies with a spicy taste and definitely a healthier option to be served during the Chinese New Year celebrations
Ingredients: Sambal Udang Kering
| 100 g | Dried shrimp |
| 25 g | Dried chili |
| 5 clove | Garlic |
| 4 pcs | Shallot |
| 1/2 cup | Water |
| 3 tbsp | Cooking oil |
| 1/4 tsp | AJI-NO-MOTO |
| 1/4 tsp | Salt |
| 2 tbsp | Sugar |
Ingredients: Cookie Dough
| 150 g | Unsalted butter |
| 1/4 tsp | AJI-MO-MOTO |
| 30 g | Icing sugar |
| 300 g | All-purpose flour |
Ingredients: Cookie Decoration
| 1/4 tsp | Bamboo Charcoal |
| 1 tsp | Black Sesame Seeds |
- Prepare the Dried Shrimp Sambal:
- Blend the pre-soaked dried shrimp into small pieces.
- Blend all the blended ingredients.
- Heat oil in a pan, stir-fry the blended ingredients until fragrant (5 mins).
- Add in the seasoning.
- Add in the dried shrimp and stir-fry for 10 mins.
- Prepare the Dough:
- Put the unsalted butter and icing sugar in a big bowl, beat until light and fluffy.
- Add in all-purpose flour and AJI-NO-MOTO, then use a spatula to mix them well.
- Wrap the dough with plastic wrap, and refrigerate for 20 minutes.
- Divide the dough into 30 pieces and form them into a ball-shaped dough (around 16g per piece). Save 5 of them as decoration dough.
- Flatten each ball-shaped dough, put some dried shrimp sambal in it and wrap it well.
- Decoration:
- Divide 3 ball-shaped dough into 50 small round shapes as tiger ears.
- Take 2 ball-shaped dough to mix with bamboo charcoal powder.
- Use the black colour dough as tiger stripes.
- Use black sesame seeds as tiger eyes.
- Bake the cookies:
- Preheat the oven at 180°C for 10 minutes and bake the oven at the same temperature for 20 minutes.
- Use a brush to apply some pink colouring powder on cookies as tiger cheeks.
- Enjoy the CNY cookies.
AJI-NO-MOTO® Recipes
