0:00 / 3:51
Developed with YouTube

Easy and Delicious Shrimp Paste Chili Sambal

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 5 minsscheduleTotal: 10 minsoutdoor_grillBoiledlocal_fire_departmentSpicy
Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Active Cooking
0

Put 80 grams of curly red chili and 2 red tomatoes into a pot of boiling water, boil until slightly wilted.

local_fire_departmentmedium heat, about 3 minutes
lightbulb

Watch out

Make sure the water is boiling before adding ingredients so they wilt evenly.

Ingredients:curly red chili (80 g)red tomato (2 piece)
Tools:potsilicone spatula
02
Active Cooking
00:00:21

Add 40 grams of green bird's eye chili, 7 shallots, and 4 cloves of garlic into the pot, then boil until all ingredients are wilted.

local_fire_departmentmedium heat, about 3 minutes
lightbulb

Watch out

Stir occasionally so that all ingredients are immersed in hot water and wilt evenly.

Ingredients:green bird's eye chili (40 g)shallot (7 piece)garlic (4 piece)
Tools:pot
03
Active Cooking
00:00:48

Lift all boiled ingredients using a slotted strainer and drain until the water is reduced.

lightbulb

Watch out

Drain thoroughly so the sambal is not too watery.

Ingredients:curly red chilired tomatogreen bird's eye chilishallotgarlic
Tools:strainer
04
Active Cooking
00:00:56
warningStay safe

Hot oil may splatter slightly when adding shrimp paste, use tongs carefully.

Heat a little oil in a pan, then fry 2 pieces of shrimp paste while turning until cooked and fragrant, then remove.

local_fire_departmentmedium heat, about 1 minute
lightbulb

Watch out

Fry briefly so the shrimp paste does not burn and taste bitter.

Ingredients:shrimp paste (2 piece)
Tools:tongswok
05
Active Cooking
00:01:09

Pour the drained boiled chili and tomatoes onto a stone mortar, then grind evenly until smooth.

lightbulb

Watch out

Grind ingredients gradually so they mix well and have the right texture.

Ingredients:curly red chilired tomatogreen bird's eye chilishallotgarlic
Tools:stone mortar
06
Active Cooking
00:01:41

Add the fried shrimp paste onto the mortar containing the chili paste, then grind again until evenly mixed.

lightbulb

Watch out

Make sure the shrimp paste is crushed evenly so its savory aroma spreads throughout the sambal.

Ingredients:shrimp paste
Tools:silicone spatulastone mortar
07
Active Cooking
00:02:01

Add 2 tbsp of palm sugar to the sambal, then grind again until the sugar blends and mixes well.

lightbulb

Watch out

Grind the palm sugar finely so there are no hard lumps in the sambal.

Ingredients:palm sugar (2 tbsp)
Tools:stone mortar
08
Active Cooking
00:02:34

Add 1/2 tbsp of fine salt and 1/2 tbsp of flavor enhancer to the sambal, then grind and mix all seasonings evenly.

lightbulb

Watch out

Mix and grind evenly so the salty and savory flavors are balanced and not clumped in one part.

Ingredients:fine salt (0.5 tbsp)flavor enhancer / MSG (0.5 tbsp)
Tools:stone mortar
09
Active Cooking
00:03:13

Squeeze 1 key lime through a small strainer into the sambal, then mix well using the mortar pestle.

lightbulb

Watch out

Use a strainer when squeezing the lime so the seeds do not fall into the sambal, otherwise it will taste bitter.

Ingredients:key lime (1 piece)
Tools:small strainerstone mortar

groceryAll Ingredients

curly red chili80 g
red tomato2 piece
green bird's eye chili40 g
shallot7 piece
garlic4 piece
shrimp paste2 piece
palm sugar2 tbsp
fine salt0.5 tbsp
flavor enhancer / MSG0.5 tbsp
key lime1 piece

blenderAll Tools Needed

potsilicone spatulastrainertongswokstone mortarsmall strainer