This Balinese sambal is particularly good with seafood. 

Makes

Preparation

10min

Skill level

Easy
By
Average: 3.2 (103 votes)
Yum

Ingredients

  • 2 stalks lemongrass
  • 4 green and red bird's-eye chillies
  • 8 eschalots
  • 10 Bali lime leaves (or kaffir lime leaves)
  • 8 g roasted shrimp paste
  • 2 Bali limes, juiced
  • 2 tsp salt
  • 2 tbsp vegetable oil

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.

Instructions

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.