Shallot Sambal

1. 1

   Heat the oil in a wok or small nonreactive skillet over medium heat.

2. 2

   Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.

3. 3

   Add the shallots, chilies, and garlic and fry until golden brown, 6 to 8 minutes, reducing the heat if necessary to prevent the shallots from burning.

4. 4

   Transfer the mixture to a blender or food processor and finely chop.

5. 5

   Add the lime juice, salt, and pepper.

6. 6

   Transfer to a jar, cover, and refrigerate.

7. 7

   The sambal will keep for several months.

8. 8

   *Serve at room temperature.

9. 9

   *

10. 10

    **This recipe is especially good with grilled shrimp or seafood.

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    **

12. 12

    ***This recipe makes about 1 cup which should serve 4 people.

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    ***

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    ****This recipe brought to you courtesy of Barbecue Bible.

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    ****

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