Spicy Shrimp Paste (Sambal Terasi)
Pungent toasted shrimp paste pounded with chiles into a smoky, tangy Indonesian condiment.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal
Allergens
Shellfish
Sambal terasi is a fiery Indonesian chile paste built on toasted fermented shrimp paste, fresh red chiles, shallots, and a squeeze of lime. Pan-roasting the terasi first mellows its sharpness and deepens its aroma before it's pounded or blitzed with the other ingredients into a coarse, glossy paste. Serve it alongside grilled fish, fried tempeh, or steamed vegetables as a pungent table condiment.
Ingredients
- 3 tablespoons terasi (fermented shrimp paste)
- 12 red Thai chiles, stemmed
- 6 red cayenne or finger chiles, stemmed
- 6 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 medium tomatoes, roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoons palm sugar, grated
- 1 teaspoons salt
- 2 tablespoons lime juice
Method
-
Wrap the terasi in a small piece of foil and toast in a dry 9-inch skillet over medium heat, pressing flat, until fragrant and slightly dry, about 4 minutes per side.
-
Unwrap the terasi and set aside to cool slightly.
-
Combine the Thai chiles, cayenne chiles, shallots, garlic, and tomatoes in a food processor and pulse into a coarse, chunky mixture.
-
Heat the oil in a 9-inch skillet over medium heat. Add the chile mixture and cook, stirring frequently, until the raw aroma fades and the mixture darkens slightly, about 8 minutes.
-
Crumble in the toasted terasi, palm sugar, and salt. Continue cooking, stirring often, until the paste thickens and the oil separates slightly at the edges, about 5 minutes.
-
Remove from heat and stir in the lime juice.
-
Transfer to a mortar and pound briefly to an even, coarse paste, or pulse a few times in the food processor for a smoother texture.
-
Cool completely, then transfer to a clean jar. Store in the refrigerator and bring to room temperature before serving.
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Spicy Shrimp Paste (Sambal Terasi)
Sambal terasi is a fiery Indonesian chile paste built on toasted fermented shrimp paste, fresh red chiles, shallots, and a squeeze of lime. Pan-roasting the terasi first mellows its sharpness and deepens its aroma before it's pounded or blitzed with the other ingredients into a coarse, glossy paste. Serve it alongside grilled fish, fried tempeh, or steamed vegetables as a pungent table condiment.
25 min 16 oz 35 cal
Ingredients
- 3 tablespoons terasi (fermented shrimp paste)
- 12 red Thai chiles, stemmed
- 6 red cayenne or finger chiles, stemmed
- 6 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 2 medium tomatoes, roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoons palm sugar, grated
- 1 teaspoons salt
- 2 tablespoons lime juice
Method
- 1
Wrap the terasi in a small piece of foil and toast in a dry 9-inch skillet over medium heat, pressing flat, until fragrant and slightly dry, about 4 minutes per side.
- 2
Unwrap the terasi and set aside to cool slightly.
- 3
Combine the Thai chiles, cayenne chiles, shallots, garlic, and tomatoes in a food processor and pulse into a coarse, chunky mixture.
- 4
Heat the oil in a 9-inch skillet over medium heat. Add the chile mixture and cook, stirring frequently, until the raw aroma fades and the mixture darkens slightly, about 8 minutes.
- 5
Crumble in the toasted terasi, palm sugar, and salt. Continue cooking, stirring often, until the paste thickens and the oil separates slightly at the edges, about 5 minutes.
- 6
Remove from heat and stir in the lime juice.
- 7
Transfer to a mortar and pound briefly to an even, coarse paste, or pulse a few times in the food processor for a smoother texture.
- 8
Cool completely, then transfer to a clean jar. Store in the refrigerator and bring to room temperature before serving.
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