Fresh sambal

Time

15 minutes total

Storage notes

keeps in the refrigerator for up to 5 days

Difficulty

very easy

Yield

220 g (servings 4 –8)

Ingredients

Weight

Volume

Procedure

Shallots, finely sliced

125 g

12½ tbsp

Salt

7.5 g

1½ tsp

Combine in a colander or sieve.

Set aside for 1 hour.

Rinse and drain.

Shrimp paste, roasted

4 g

1 tsp

Salt

6 g

½ tsp

Combine and mix to the consistency of sand.

Long red chilli, seeded and finely sliced

45 g

1 pepper

Small red chilli, seeded and finely sliced

9 g

2 chili

Ginger, peeled and finely sliced

3 g

1½ tsp

Lemongrass, white part only, minced

4.5 g

1 stalk

Kaffir lime leaves

1 g

1 leaf

Coconut oil

35 g

2⅗ tbsp

Combine with shallots A and shrimp paste B.

Mix well.

Making ahead

Complete A and B.

Nutrition

Serving size 55 g; calories 97 kcal, kilojoules 405.6 kJ, protein 1.1 g, carbohydrates 5.2 g, sugar 2.9 g, fat 8.1 g, saturated fat 7 g, unsaturated fat 1 g, trans fat 0 g, fiber 1.1 g, cholesterol 1.2 mg,

Type sambal

Author bhsimon

Yield

Servings

–

Serving size 28–55 g

Serve	Per serve
Energy (kcal)	97
Energy (kJ)	405.6
Protein (g)	1.1
Fat (g)	8.1
Carbs (g)	5.2
Sugars (g)	2.9
Fiber (g)	1.1
Sodium (mg)	1209
Cholesterol (mg)	1.2

Full details