Sambal Matah, Indonesian raw, spicy shallot salsa
- 1/2 tsp shrimp paste
- 4 shallots
- 4 red bird’s eye chillies
- 1 small clove garlic
- 1 lemongrass, bottom half
- 1 tomato
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 Tbsp lime juice
- zest of 1 lime
- Place the shrimp paste in a small frying pan over medium-low heat and dry fry for about 3 minutes, turning a couple of times, and flattening.
- While the shrimp paste is toasting, let’s get all the ingredients ready. Start by halving, then slicing the shallots fairly finely.
- Chop up the chillies and garlic finely.
- Slice the lemongrass very thinly.
- Chop up the tomato into small pieces, reserving the any juice.
- Place the toasted shrimp paste, the salt, sugar and lime juice in a medium-sized bowl and with the back of a spoon, mash up the shrimp paste and mix everything up until you have a paste.
- Add all the aromatics and vegetables, (including the juice from the chopped tomato) that you’ve chopped into the bowl and toss everything well, making sure that all the chopped ingredients are coated with the shrimp paste and lime juice sauce. Serve as suggested above.
- Cuisine: Indonesian