Shallot Sambal

Shallot Sambal

Source : Heat The Oil In A Wok Or Small Nonreactive Skillet Over Medium Heat Add The Shrimp Paste And Fry Until Fragrant 30 Seconds To 1 Minute Add The Shallots...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 9, 2026

Step:

  1. Heat the oil in a wok or small nonreactive skillet over medium heat.

  2. Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.

  3. Add the shallots, chilies, and garlic and fry until golden brown, 6 to 8 minutes, reducing the heat if necessary to prevent the shallots from burning.

  4. Transfer the mixture to a blender or food processor and finely chop.

  5. Add the lime juice, salt, and pepper.

  6. Transfer to a jar, cover, and refrigerate.

  7. The sambal will keep for several months.

  8. *Serve at room temperature.*

  9. **This recipe is especially good with grilled shrimp or seafood.**

  10. ***This recipe makes about 1 cup which should serve 4 people.***

  11. ****This recipe brought to you courtesy of Barbecue Bible.****

Ingredients

  1. 4 tsp canola oil
  2. 1 tsp shrimp paste, or 1 anchovy fillet, chopped
  3. 1 cup thinly sliced shallots (about 6)
  4. 2 clove garlic, minced
  5. 3 tbsp fresh lime juice
  6. 1 pepper to taste
  7. 1 coarse salt (kosher or sea) to taste
  8. 4 to 8 hot chili peppers, such as Thai chilies or jalapeños, seeded and minced (or leave in the seeds if you want it even hotter)

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