Serve this raw Balinese sambal as a condiment for grilled fish or chicken. While the shrimp paste is very pungent, it does add a unique depth of flavour to the sambal.
- 2 kaffir lime leaves, thinly sliced
- 6 bird’s-eye chillies (cabe rawit), finely chopped
- 7 shallots, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp roasted shrimp paste, crushed finely
- salt and pepper, to taste
- 1 tbsp vegetable oil
- 1 tbsp fresh lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roasting the paste before cooking helps mellow out the flavour – to do this, wrap the shrimp paste in foil and bake at 200°C for 5 minutes.
Makes about ⅓ cup
Combine all ingredients and stir well. Serve at room temperature.