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. 




Skill level

Average: 3.4 (130 votes)


  • 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

Cook's notes

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.