Sambal Terasi Chili Shrimp Paste Relish

Name: Sambal Terasi Chili Shrimp Paste Relish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 8 red fresno chili peppers, stemmed; 4 bird's eye chilies (Thai chilies), stemmed; 4 shallots, halved; 4 garlic cloves; 1 tsp shrimp paste (terasi or belacan); 2 tbsp vegetable oil; 1 Roma tomato, quartered; 2 tbsp fresh lime juice; 1 tsp palm sugar or light brown sugar; 1/2 tsp salt

The quintessential Indonesian condiment: a pungent, fiery relish of toasted shrimp paste, fresh and dried chilies, shallots, garlic, and lime juice. A spoonful transforms any rice dish, grilled meat, or fried egg.

25 minEasyServes 860 cal/serving

IndonesianSauceBlenderStandardLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

8 red fresno chili peppers, stemmed
4 bird's eye chilies (Thai chilies), stemmed
4 shallots, halved
4 garlic cloves
1 tsp shrimp paste (terasi or belacan)
2 tbsp vegetable oil
1 Roma tomato, quartered
2 tbsp fresh lime juice
1 tsp palm sugar or light brown sugar
1/2 tsp salt

Instructions

1

Wrap the 1 tsp shrimp paste (terasi or belacan) in a small piece of foil and toast in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Let cool.
2

Place the 8 stemmed red fresno chili peppers, 4 stemmed bird's eye chilies (Thai chilies), 4 halved shallots, and 4 garlic cloves in a blender or food processor. Add the 1 quartered Roma tomato and the toasted shrimp paste (terasi or belacan). Pulse into a coarse paste - do not over-blend; some texture is desirable.
3

Heat the 2 tbsp vegetable oil in a small skillet over medium heat. Add the chili paste and fry, stirring frequently, for 5-7 minutes until the color deepens and the raw smell cooks off.
4

Remove from heat and stir in the 2 tbsp fresh lime juice, 1 tsp palm sugar or light brown sugar, and 1/2 tsp salt. Taste and adjust - the sambal should be hot, tangy, slightly sweet, and deeply savory.
5

Let cool to room temperature before serving. Store covered in the refrigerator for up to 1 week.

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Questions

Is there a substitute for shrimp paste in Sambal Terasi Chili Shrimp Paste Relish?

The entry for Sambal Terasi Chili Shrimp Paste Relish calls for 1 tsp shrimp paste (terasi or belacan). In its place: Fish sauce, or a mashed anchovy fillet, at about the same volume. For vegetarian cooking, use a dark miso.

How hot is Sambal Terasi Chili Shrimp Paste Relish?

Yes, it is properly hot. The heat in Sambal Terasi Chili Shrimp Paste Relish comes from 8 red fresno chili peppers, stemmed and 4 bird's eye chilies (Thai chilies), stemmed. For a milder plate, remove the seeds and ribs from the bird's eye chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Sambal Terasi Chili Shrimp Paste Relish keto-friendly?

A serving of Sambal Terasi Chili Shrimp Paste Relish carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How many calories are in Sambal Terasi Chili Shrimp Paste Relish?

One serving (the recipe makes 8) is about 60 calories, with 4 g protein, 6 g carbohydrate and 2 g fat, plus 1 g fiber and 17 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Sambal Terasi Chili Shrimp Paste Relish ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar, Sambal Terasi Chili Shrimp Paste Relish keeps two to three weeks refrigerated. There is no need to freeze it.

Serve it with

Gulai Ayam main
Panada starter
Jerk Pork Chops main

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