Pasembur

Soak dried shrimps and dried chilies first. Then, drain the water from the dried chilies. The water used to soak the dried shrimps is reserved for the blending process later.
Peel the garlic and the shallots, and cut the lemongrass into small pieces, soaked dried chilies, dried shrimps, and the water, put all these ingredients into the food processor to make a puree.
Peel the potatoes and cut them into small pieces, put them in a pot, add water and cook until soft. Then pour the potatoes and water into the food processor and puree them.
Add oil to the dry pan, then add the pureed sauce and sauté over medium-low heat.
After sautéing, pour in mashed potatoes, palm sugar, and salt and mix well. After boiling, you can turn off the heat.
Press the Calamansi juice and mix well and let cool for later use.

Mix the ingredients of the fried shrimp cakes evenly.
Pour cooking oil into the wok. It is recommended to pour the oil in half of the wok. Then turn on high heat and soak the spatula in hot oil.
After the oil temperature rises, stir the batter evenly to avoid precipitation. Then you have to scoop a spoonful of the batter onto the hot spatula, and then put it in the hot oil to fry it.
After about 15 seconds, use another spatula to remove the sticky shrimp cakes. After the shrimp cakes are fried until golden brown, they can be put on the kitchen towel to filter out the excess oil.
Put all the prepared ingredients on a plate, pour the Pasembur sauce and sprinkle some peanut crunch and enjoy!