🌶️ Sambal terasi
Sambal terasi is a fiery Indonesian chili paste pounded from fresh chilies, toasted shrimp paste (terasi), tomato, shallot and garlic. It is hot, pungent and deeply savoury, with a little sweetness from the tomato. A spoonful is served on the side of rice, fried chicken, grilled meat and raw vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 10 red chilies
- 5 bird’s eye chilies (optional)
- 1 tbsp shrimp paste (terasi)
- 1 tomato
- 4 shallots
- 2 garlic cloves
- 1 tbsp oil, salt, 1 tsp sugar
Method
- Toast the shrimp paste in a dry pan until fragrant and crumbly.
- Briefly fry the chilies, tomato, shallots and garlic in the oil until softened.
- Pound everything with the shrimp paste, salt and sugar in a mortar (or blend) to a coarse paste.
- Taste, adjust the salt and serve as a condiment.
How to make it lighter
- A spoonful adds a lot of flavour for very few calories.
- Use it to season plain grilled chicken or vegetables instead of rich sauces.
- Fry the vegetables in just 1 tbsp oil, or use them raw for a fresher sambal.
History
Sambal is a cornerstone of Indonesian cooking, and sambal terasi is one of its most common forms, especially in Java. Fermented shrimp paste has long been made in coastal communities across Southeast Asia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →