Finely chopped shallots can be mixed into the sambal paste or pounded with the needed ingredients. You can also roast shallots over fire or gas flame until they are blistered on the outside before adding into the sambal. While roasted shallots add extra dimension of flavor, the raw ones are equally worth the try to yield its natural sweetness in the sambal.
As mentioned in my previous recipe of "Sambal Belacan", this Malaysian chili dipping sauce is a condiment for rice or can be paired with noodle dishes such as:
Seafood Hokkien Mee
Cantonese Seafood Yee Mee
Vietnamese Noodle Soup
10 red chilies
2-3 chili padi (optional)
1 inch belacan/shrimp paste (roasted)
1 lime - extract juice
Salt (only if needed)
Except for lime juice, pound/process the rest of the ingredients.
Remove the paste and mix in lime juice and salt.
Enjoy with your meal and store the balance in the fridge.
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