Chilli sambal

Chilli sambal

By
From
East
Makes
250 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 teaspoon trasi (indonesian shrimp paste)
100g medium red chillies, seeded
20 red bird’s eye chillies, seeded
10 red asian shallots, chopped
6 garlic cloves, chopped
2 teaspoons caster sugar
125ml vegetable oil
4 kaffir lime leaves, central vein removed, very finely sliced

Method

  1. Wrap the trasi in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped trasi then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
  2. Combine the trasi in a food processor with the chilli, shallots, garlic and sugar and process until a coarse paste forms. In a wok or frying pan over medium heat, cook the paste in the oil, stirring often, for about 5 minutes or until it turns darker and smells fragrant. Add the kaffir lime leaves and cook, stirring to combine well, for another 2 minutes or until you can smell the lime. Remove from the heat and cool to room temperature. The sambal will keep, stored in an airtight container in the refrigerator, for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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