Malaysian Sambal
Packed with flavor and deliciousness, this Malaysian sambal is a chili paste with a difference. It packs in shrimp and lots of aromatics.
Ingredients
- 250 g dried shrimp soaked and rinsed
- 150 g shallots peeled
- 40 g garlic peeled
- 10 -12 dried chilli remove seed and rinsed
- 1 ½ tamarind peel
- 2 tablespoon sugar
- 2 tablespoon oil
- 1 ginger
- 1 turmeric
- 4 kaffir lime leaves chopped
Instructions
- Clean the dried shrimp. Make sure you remove the shell and dirt. Soak it in warm water for about 30 minutes. Then, use a food processor or blender to blend it together with the rest of the ingredients, except the oil.
- In a pan, add the oil and stir-fry the paste over medium heat until it is fragrant, stirring often. Keep cooking it until the mixture turns super dry. This can take a while.
- Allow this to cool down completely, transfer to an airtight container or glass jar and store in the refrigerator.
Notes
Don’t have the kaffir lime leaves that the recipe calls for? Substitute with some lemongrass instead.
Garlic and shallots form the body of the sambal. If you don’t have shallots, you can use onions instead.
Your batch of dried shrimp sambal can be refrigerated for up to 3 weeks when stored correctly in a clean, airtight container or glass jar.
To bring in some bold flavors to the sambal, you can add some mushroom or shrimp stock powder into it towards the end.
Another great way to enhance the flavor of the shrimp sambal is to use a combination of dried and fresh chillies into the mix. The dried chillies can be rehydrated by soaking them in some hot water for a few minutes and then using them.
Remember to soak the dried chilies for a few minutes in warm water. This makes them easier to blend.
Nutrition
Calories: 166kcalCarbohydrates: 8gProtein: 25gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 356mgSodium: 1103mgPotassium: 93mgFiber: 1gSugar: 5gVitamin A: 18IUVitamin C: 3mgCalcium: 142mgIron: 3mg
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