Shrimp Paste Chile Base
A pungent, smoky chile paste built on fermented shrimp paste, toasted chiles, and aromatics.
Dietary
Pescatarian, Wheat free, Dairy free, Halal
Allergens
Shellfish, Tree nuts
This base blends dried chiles, shallots, garlic, and fermented shrimp paste into a deeply savory paste used to season stir-fries, soups, and sambal-style condiments. Toasting the chiles and shrimp paste first draws out smokiness and tames the fermented funk, resulting in a complex, umami-rich foundation. Keep it refrigerated and spoon it into dishes as needed for a quick boost of Southeast Asian flavor.
Ingredients
- 12 dried red chiles, stemmed and seeded
- 6 shallots, peeled and roughly chopped
- 8 garlic cloves, peeled
- 2 tablespoons fermented shrimp paste (belacan or terasi)
- 1 tablespoon fresh galangal, peeled and sliced
- 4 candlenuts or macadamia nuts
- 1 teaspoon ground turmeric
- 2 tablespoons palm sugar, grated
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
Method
-
Soak the dried chiles in hot water until softened, about 15 minutes, then drain and roughly chop.
-
Wrap the shrimp paste in foil and toast in a dry skillet over medium heat, turning occasionally, until fragrant, about 4 minutes.
-
Combine the soaked chiles, shallots, garlic, galangal, candlenuts, toasted shrimp paste, turmeric, and palm sugar in a food processor.
-
Add the water and blend into a smooth, thick paste, scraping down the sides as needed, about 2 minutes.
-
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
-
Add the blended paste to the skillet and fry, stirring frequently, until the oil separates and the mixture darkens and thickens, about 10 minutes.
-
Stir in the salt, taste, and adjust seasoning with additional salt or palm sugar as needed.
-
Remove from heat and let the paste cool completely before transferring to an airtight jar.
-
Store refrigerated and use as a flavor base for soups, stir-fries, and sambal within 2 weeks.
Rate this recipe
Shrimp Paste Chile Base
This base blends dried chiles, shallots, garlic, and fermented shrimp paste into a deeply savory paste used to season stir-fries, soups, and sambal-style condiments. Toasting the chiles and shrimp paste first draws out smokiness and tames the fermented funk, resulting in a complex, umami-rich foundation. Keep it refrigerated and spoon it into dishes as needed for a quick boost of Southeast Asian flavor.
40 min 16 oz 70 cal
Ingredients
- 12 dried red chiles, stemmed and seeded
- 6 shallots, peeled and roughly chopped
- 8 garlic cloves, peeled
- 2 tablespoons fermented shrimp paste (belacan or terasi)
- 1 tablespoon fresh galangal, peeled and sliced
- 4 candlenuts or macadamia nuts
- 1 teaspoon ground turmeric
- 2 tablespoons palm sugar, grated
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
Method
- 1
Soak the dried chiles in hot water until softened, about 15 minutes, then drain and roughly chop.
- 2
Wrap the shrimp paste in foil and toast in a dry skillet over medium heat, turning occasionally, until fragrant, about 4 minutes.
- 3
Combine the soaked chiles, shallots, garlic, galangal, candlenuts, toasted shrimp paste, turmeric, and palm sugar in a food processor.
- 4
Add the water and blend into a smooth, thick paste, scraping down the sides as needed, about 2 minutes.
- 5
Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.
- 6
Add the blended paste to the skillet and fry, stirring frequently, until the oil separates and the mixture darkens and thickens, about 10 minutes.
- 7
Stir in the salt, taste, and adjust seasoning with additional salt or palm sugar as needed.
- 8
Remove from heat and let the paste cool completely before transferring to an airtight jar.
- 9
Store refrigerated and use as a flavor base for soups, stir-fries, and sambal within 2 weeks.