Sauce

Sambal serai belacan (chili, lemongrass, shrimp paste)

Name: Sambal serai belacan (chili, lemongrass, shrimp paste)
Total time: 15 min
Yield: 4
Ingredients: 1 tbsp Pâte de crevettes (belacan); 6 Chili pepper; 3 cloves Garlic; 4 Shallot; 2 stalks Lemongrass; 1 Lime; 1 tsp Sugar

Preparation time: 15 min
Servings: 4

Ingredients

Pâte de crevettes (belacan) — to buy1 tbsp
Chili pepper — to buy6
Garlic — to buy3 cloves
Shallot — to buy4
Lemongrass — to buy2 stalks
Lime — to buy1
Sugar — to buy1 tsp

Preparation

Dry-toast the belacan wrapped in foil 3 min per side until fragrant.
Pound fresh chilies, garlic, shallot and sliced lemongrass in a mortar into a coarse paste.
Add the toasted crumbled belacan, pound again to incorporate well.
Squeeze in the juice of one lime and add a pinch of sugar to balance.
Adjust salt, taste: the sambal should be hot, tangy and umami.
Serve in a small dish alongside rice, grilled fish or steamed vegetables.