Ensure the 1 1/2 tablespoons dried shrimp are soaked in warm water and drained. Cut the 7 oz (200 g) eggplant into rounds, then slice the rounds into long strips. Measure the Sambal (1 1/2–2 tablespoons), sugar (1/2 teaspoon), and fish sauce (1 teaspoon).

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil and heat until shimmering.

Add the drained dried shrimp and stir continuously until fragrant, about 30–60 seconds. Do not let them burn.

Add the 1 1/2–2 tablespoons Sambal to the wok and stir-fry with the dried shrimp for 1–2 minutes, until the sambal is fragrant and the oil begins to separate.

Immediately add the eggplant strips. Stir to combine so the eggplant is coated with the sambal, then continue to cook, stirring frequently, until the eggplant is tender but not mushy.

Add 1/2 teaspoon sugar and 1 teaspoon fish sauce, stir to combine, and taste. Adjust sugar or fish sauce to taste if needed.

Remove from heat and transfer to a serving dish. Serve immediately.