Sambal Chili Paste
A flavorful and spicy sambal chili paste made with dried and fresh chilies, shallots, garlic, ginger, belacan, and dried shrimp.
1h 35m4Servings
Nutrition
447kcal
3gProtein
19gCarbs
41gFat
Ingredients
DRIED SHRIMP
Dried Shrimp
50 g
Water
1 cup
SHALLOT PASTE
Shallots
200 g
Garlic
30 g
Ginger
20 g
Cooking Oil
¼ cup
CHILI PASTE
Dried Chili
25 g
Fresh Red Chili
150 g
Lemongrass
4 stalks
Dried Toasted Belacan
50 g
Dried Shrimp Soaking Liquid
1 cup
FOR FRYING
Cooking Oil
½ cup
Sugar
2 tsp
Equipment
Food Processor
Instructions
1Prepare the Ingredients
20m
20mSoak Dried Shrimp
Soak 50g of dried shrimp in 1 cup of water for about 20 minutes. Retain the soaking liquid for later use.
Prepare Shallot Paste Ingredients
Peel and roughly chop 200g of shallots, 30g of garlic, and 20g of ginger.
Prepare Chili Paste Ingredients
Hydrate and deseed 25g of dried chilies. Deseed 150g of fresh red chilies. Trim and slice the white part of 4 stalks of lemongrass.
2Make the Pastes
10m
10mMake Shallot Paste
Add the shallots, garlic, ginger, and 1/4 cup of cooking oil to the food processor. Blend until a fine paste forms.
Make Chili Paste
Add the hydrated dried chilies, fresh red chilies, lemongrass, belacan, and 1 cup of dried shrimp soaking liquid to the food processor. Blend until a fine paste forms.
3Fry the Pastes
45m
45mFry Shallot Paste
Heat 1/2 cup of cooking oil in a pan or wok over medium heat. Add the shallot paste and fry until fragrant, about 5-8 minutes. Stir constantly and do not burn.
Add Chili Paste
Add the chili paste to the pan with the fried shallot paste. Stir well to combine.
Fry Chili Paste
Fry the chili paste mixture over medium-low heat, stirring frequently, for about 20-30 minutes, or until the chili turns a dark red color and the oil separates.
Add Dried Shrimp and Sugar
Add the ground dried shrimp and 2 teaspoons of sugar to the pan. Stir well to combine.
Continue Frying
Continue to fry for another 5-10 minutes, stirring constantly, until the sambal is thick and the oil has separated further. Taste and adjust seasoning if needed.
4Cool and Store
Cool Sambal
Remove the sambal from the heat and let it cool completely.
Store Sambal
Transfer the cooled sambal chili paste to an airtight container. Store in the refrigerator for up to 2 weeks.
Tips
Fry the chili paste over medium-low heat to prevent burning and develop deep flavor.
Ensure the chili paste is fried until the oil separates, indicating it is well-cooked.
Adjust the amount of dried and fresh chilies to control the spice level.
This sambal paste is versatile and can be used as a base for various dishes like chili crab or stir-fries.