Open in Cookpad AppSteps
- 1
Heat the oil in a wok or small nonreactive skillet over medium heat.
- 2
Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.
- 3
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.
- 4
Transfer the mixture to a blender or food processor and finely chop.
- 5
Add the lime juice, salt, and pepper.
- 6
Transfer to a jar, cover, and refrigerate.
- 7
The sambal will keep for several months.
- 8
*Serve at room temperature.*
- 9
**This recipe is especially good with grilled shrimp or seafood.**
- 10
***This recipe makes about 1 cup which should serve 4 people.***
- 11
****This recipe brought to you courtesy of Barbecue Bible.****
Cooksnaps
Some of my favorite things are family, friends, my pets, cooking, baking, football (Badger & Packer), Brewer baseball, college basketball, car racing, thrift stores, volunteering, and rummage sales. I have a 9 year old rescue dog, and 7 birds ( 6 are rescue) and they range in age from 1 year to over 19 years old. I volunteer for a dog rescue and a shelter, as well as other festivals and organizations.
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https://cookpad.wasmer.app/us/recipes/344520
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