This Balinese sambal is particularly good with seafood.
- 2 stalks lemongrass
- 4 green and red bird's-eye chillies
- 8 eschalots
- 10 Bali lime leaves (or makrut lime leaves)
- 8 g roasted shrimp paste
- 2 Bali limes, juiced
- 2 tsp salt
- 2 tbsp vegetable oil
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.
Slice the lemon grass finely and place in a bowl.
Slice the shallots and chop the chillies, and add to the lemongrass.
Add finely chopped lime leaves and crumble in the shrimp paste.
Add salt and oil and mix thoroughly.