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Sambal terasi
Sambal terasi — fried chilli sambal with toasted shrimp paste and lime
Almost every Indonesian kitchen keeps a stone mortar, the cobek, and the sambal pounded in it most often is this one. Toasted shrimp paste gives it a deep, savoury funk, fried chillies and shallots add sweetness and heat, and a squeeze of lime at the end wakes everything up. Spoon it beside fried chicken, grilled fish, fried tempeh or a plate of raw lalapan vegetables, or stir a little into fried rice. Chef's tip: pound rather than blend if you can; a coarse, slightly juicy texture tastes fresher than a smooth purée.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the sambal
Method
0/4 doneStep 1: Wrap 1 ½ tsp shrimp paste (terasi) in a little foil and toast it in a dry frying pan over a medium heat for 1–2 minutes each side, until it smells roasted and crumbles easily. Raw terasi tastes harsh and fishy, so never skip this. Keep a window open.
4 minStep 2: Heat 2 tbsp vegetable oil in the same pan over a medium heat. Fry 6 large red chillies, 8 bird's eye chillies, 3 shallots, 2 cloves garlic and 1 small tomato for 3–4 minutes, stirring, until soft and lightly blistered. Wear gloves or wash your hands well after handling the chillies.
4 minStep 3: Put the fried mixture in a mortar with 1 tsp palm sugar, ½ tsp salt and the toasted shrimp paste, oil and all. Pound to a coarse, juicy paste, or pulse briefly in a small blender.
3 minStep 4: Stir in 1 tbsp lime juice, taste and adjust salt and sugar. Serve at room temperature. Keep any leftovers covered in the fridge and eat within 3 days.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambal terasi take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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