Shrimp Paste Sambal
Pungent, fiery, and deeply savory, this sambal gets its backbone from toasted belacan.
Dietary
Pescatarian, Wheat free, Dairy free, Nut free, Halal
Allergens
Shellfish
This Malaysian-Indonesian style chile paste pairs toasted shrimp paste with red chiles, shallots, and a touch of sugar for a condiment that's smoky, salty, and intensely aromatic. Spoon it alongside grilled fish, fried rice, or stir-fried vegetables, or stir a bit into soups for a quick flavor boost. A short simmer in oil mellows the rawness of the chiles and melds the ingredients into a cohesive, spoonable paste.
Ingredients
- 8 ounces dried red chiles, stemmed and seeded
- 1/2 cup shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons belacan (dried shrimp paste), toasted
- 1/2 cup neutral oil, such as vegetable or peanut oil
- 2 tablespoons palm sugar, finely chopped (or brown sugar)
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/2 cup water, plus more as needed
Method
-
Place the dried chiles in a heatproof bowl and cover with boiling water. Let soak until softened, about 15 minutes, then drain.
-
Wrap the belacan in foil and toast in a dry skillet over medium heat, pressing occasionally, until fragrant and slightly crumbly, about 5 minutes. Unwrap and set aside.
-
In a food processor or blender, combine the drained chiles, shallots, garlic, and toasted belacan with the 1/2 cup water. Blend to a coarse, thick paste, scraping down the sides as needed.
-
Heat the oil in a 9-inch skillet over medium heat. Add the chile paste and reduce heat to medium-low.
-
Cook the paste, stirring frequently to prevent scorching, until the raw smell fades, the color deepens, and the oil begins to separate at the edges, 20 to 25 minutes.
-
Stir in the palm sugar and salt, and continue cooking, stirring often, until glossy and thickened, about 5 minutes more.
-
Remove from heat and stir in the lime juice. Taste and adjust salt or sugar as needed.
-
Let cool to room temperature, then transfer to a clean jar. Store refrigerated and use within 2 weeks.
Rate this recipe
Shrimp Paste Sambal
This Malaysian-Indonesian style chile paste pairs toasted shrimp paste with red chiles, shallots, and a touch of sugar for a condiment that's smoky, salty, and intensely aromatic. Spoon it alongside grilled fish, fried rice, or stir-fried vegetables, or stir a bit into soups for a quick flavor boost. A short simmer in oil mellows the rawness of the chiles and melds the ingredients into a cohesive, spoonable paste.
45 min 16 oz 65 cal
Ingredients
- 8 ounces dried red chiles, stemmed and seeded
- 1/2 cup shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons belacan (dried shrimp paste), toasted
- 1/2 cup neutral oil, such as vegetable or peanut oil
- 2 tablespoons palm sugar, finely chopped (or brown sugar)
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/2 cup water, plus more as needed
Method
- 1
Place the dried chiles in a heatproof bowl and cover with boiling water. Let soak until softened, about 15 minutes, then drain.
- 2
Wrap the belacan in foil and toast in a dry skillet over medium heat, pressing occasionally, until fragrant and slightly crumbly, about 5 minutes. Unwrap and set aside.
- 3
In a food processor or blender, combine the drained chiles, shallots, garlic, and toasted belacan with the 1/2 cup water. Blend to a coarse, thick paste, scraping down the sides as needed.
- 4
Heat the oil in a 9-inch skillet over medium heat. Add the chile paste and reduce heat to medium-low.
- 5
Cook the paste, stirring frequently to prevent scorching, until the raw smell fades, the color deepens, and the oil begins to separate at the edges, 20 to 25 minutes.
- 6
Stir in the palm sugar and salt, and continue cooking, stirring often, until glossy and thickened, about 5 minutes more.
- 7
Remove from heat and stir in the lime juice. Taste and adjust salt or sugar as needed.
- 8
Let cool to room temperature, then transfer to a clean jar. Store refrigerated and use within 2 weeks.