Sambal Terasi Recipe | Authentic Indonesian Shrimp Paste Sambal

• 10 large red chilies, roughly chopped
• 5 bird's eye chilies (more for real Javanese heat)
• 6 shallots, peeled and halved
• 3 cloves garlic, peeled
• 1 ripe tomato, quartered
• 1½ teaspoons terasi (Indonesian fermented shrimp paste)
• 1 teaspoon palm sugar or brown sugar
• ½ teaspoon salt
• 3 tablespoons coconut oil or neutral oil
• 1 teaspoon lime juice (or a squeeze of jeruk limo if you can find it)

Instructions

1. 1

   Toast the terasi: wrap it in foil and hold over a low flame, or dry-fry in a pan, for 1-2 minutes per side until fragrant and crumbly. This transforms it from harsh to deeply savoury.

2. 2

   Heat 2 tablespoons of the oil in a wok over medium heat. Fry the chilies, shallots, garlic, and tomato for 4-5 minutes until softened and slightly blistered.

3. 3

   Transfer the fried aromatics to a mortar (cobek) with the toasted terasi, palm sugar, and salt.

4. 4

   Pound to a rough, rustic paste - authentic sambal terasi has visible texture, not blender smoothness. Work in circles, scraping down with a spoon.

5. 5

   Return the paste to the wok with the remaining tablespoon of oil over medium-low heat.

6. 6

   Fry the sambal, stirring often, for 6-8 minutes until it darkens from bright red to deep brick, the oil separates at the edges, and the raw smell turns rich and roasted.

7. 7

   Taste carefully (it's hot) - adjust with salt or a pinch more sugar. It should be savoury-hot first, gently sweet underneath.

8. 8

   Stir in the lime juice off the heat.

9. 9

   Serve warm or at room temperature with lalapan, fried chicken, grilled fish, or simply an egg and rice. Store leftovers in a clean jar in the fridge for up to a week.

Nutrition Information