A Balinese sambal

A Balinese sambal

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A fragrant Balinese-style sambal made with fresh chillies, shallots, lemongrass, kaffir lime leaves, ginger and more. Its aromatic heat goes well with seafood, chicken skewers or grilled fish. Sometimes we add a bit of freshly grated coconut as well.

Ingredients

Quantity Ingredient
5 asian shallots
2 garlic cloves, minced
3 mild red chillies, plus 3 bird’s eye chillies, deseeded and finely chopped
5 kaffir lime leaves, washed and finely shredded
2 teaspoons fresh ginger, grated
1 tablespoon fresh galangal, grated
2 lemongrass stalks, finely chopped, white part only

Mix and pour over

Quantity Ingredient
3 tablespoons fresh lime juice
1-2 teaspoons palm sugar, grated
1/2 teaspoon shrimp paste
3-4 tablespoons oil, (ideally coconut oil or peanut oil)
sea salt, to taste

Method

  1. Finely chop the shallots and soak them in cold water in a small bowl: this makes them especially mild and tasty. In the meantime, prepare the rest of the ingredients and place them in a bowl. Strain the shallots and add them as well.
  2. Pour the lime juice into a jug, add the palm sugar and stir to dissolve. Quickly roast the shrimp paste until fragrant in a small frying pan, add it to the lime mixture, then add the oil. Pour the liquid over the sambal and fold through to combine. Season to taste with salt.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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