Sambal Blachan
Serve this hot and pungent sambal as an accompaniment to rice meals.
Ingredients
- 2-4 fresh red chillies, seeded salt
- 1cm / ½in cube of shrimp paste (blachan)
- juice of ½ lemon or lime
Preparation
- Place the chillies in a mortar, add a little salt and pound them to a paste using a pestle.
- Cut off a small piece of shrimp paste (blachan) and shape it into a 1cm / ½in cube. Mould the paste on to the end of a metal skewer.
- Holding the end of the skewer in a cloth or oven glove, rotate the paste over a low gas flame, or under an electric grill until the outside begins to look dry, but not burnt.
- Add the shrimp paste to the chillies and pound to mix well. Add lemon or lime juice to taste.
Makes about 30ml / 2 tbsp.