Heat the oil in a wok or small nonreactive skillet over medium heat.

Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.

Add the shallots, chilies, and garlic and fry until golden brown, 6 to 8 minutes, reducing the heat if necessary to prevent the shallots from burning.

Transfer the mixture to a blender or food processor and finely chop.

Add the lime juice, salt, and pepper.

Transfer to a jar, cover, and refrigerate.

The sambal will keep for several months.

*Serve at room temperature.*

**This recipe is especially good with grilled shrimp or seafood.**

***This recipe makes about 1 cup which should serve 4 people.***

****This recipe brought to you courtesy of Barbecue Bible.****