In many parts of South East Asia, sambal is an everyday ingredient, eaten with most meals, either as a condiment or actually as an ingredient in the dish. There are lots of different sambal recipes, but fundamentally it's a paste with chilli as the base, either fresh, dried or both.
Woh Hup have been making restaurant quality sauces, sambals and pastes in Singapore since 1936. This sambal is made with dried shrimp, adding a rich hit of umami flavours.
Woh Hup is one of the best loved brands in South East Asia, their sauces are used by some of the regions best restaurants. Singapore cuisine is a melting pot of flavours, with Malay, Chinese and Indian influences. It has some of the most exciting street food and in 2016, two hawker stalls were actually awarded Michelin stars.
Try our recipes for Nasi Goreng with Sambal Shrimp
Allergens: SOY, CRUSTACEAN
Factory also handles: Gluten, molluscs, peanut, mustard, sesame and celery
Ingredients: Water, onion, soybean oil, dried shrimp (14.8%), chilli (7.4%), sugar, tamarind, garlic, salt, flavour enhancer (E621), acidity regular (E270), shrimp paste (shrimp, salt, water), thickener (E1422), acidity regulator (E330), vinegar, preservative (E211).
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