Sambal Bajak (Fried Chili Paste) with Tomatoes and Shrimp Paste

A fiery and deeply flavorful Indonesian fried chili paste, perfect as a condiment or ingredient for other dishes. This Sambal Bajak is characterized by its intense heat, umami-rich shrimp paste, and the subtle sweetness of tomatoes.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.07/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

15piecesRed Chilies(A mix of large red chilies and bird's eye chilies for desired heat level.)

£1.50

8piecesShallots(Peeled and roughly chopped)

£1.20

4clovesGarlic(Peeled and roughly chopped)

£0.30

2mediumTomatoes(Chopped)

£0.60

1teaspoonShrimp Paste (Belacan/Terasi)(Toasted lightly in a dry pan or directly over a flame for enhanced flavor)

£0.25

1teaspoonPalm Sugar (Gula Jawa)(Grated or finely chopped)

£0.15

0.5teaspoonSalt(Or to taste)

0.3cupVegetable Oil(For frying)

£0.10

1tablespoonLime Juice(Freshly squeezed, to taste)

£0.20

Total Cost

£4.30

£1.07 per serving

Instructions

1.
Prepare the Chili Paste: Using a mortar and pestle (or a food processor), grind the red chilies, shallots, garlic, and toasted shrimp paste into a coarse paste. If using a food processor, pulse in short bursts to avoid over-processing. A coarser texture is preferred.
2.
Cook the Tomatoes: In a wok or large skillet, heat the vegetable oil over medium heat. Add the chopped tomatoes and cook until they soften and start to break down, about 5-7 minutes.
3.
Fry the Chili Paste: Add the prepared chili paste to the wok with the tomatoes. Fry, stirring frequently, until the paste darkens in color and the oil separates from the mixture. This will take about 20-25 minutes. Be careful, as the chili can splatter.
4.
Season and Finish: Stir in the palm sugar and salt. Continue cooking for another 2-3 minutes, allowing the sugar to dissolve and the flavors to meld. Taste and adjust seasoning as needed. Stir in the lime juice at the end for a touch of acidity.
5.
Cool and Store: Allow the Sambal Bajak to cool completely before transferring it to an airtight container. Store in the refrigerator for up to a week.

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My Notes

Nutrition Information

Nutrition per serving (55g)

275 kcal / 1151 kJ

Carbs

18g

7% of RDA

Fat

22g

31% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the heat level by using more or fewer bird's eye chilies.

Toasting the shrimp paste is crucial for developing its flavor and reducing its strong aroma.

The frying process is essential for developing the rich, complex flavor of Sambal Bajak. Do not rush this step.

If the sambal becomes too dry during frying, add a tablespoon or two of water to prevent it from burning.

Sambal Bajak is delicious served with rice, grilled meats, tofu, tempeh, or vegetables.

Cooking Equipment

Mortar and pestle (optional, can use food processor)

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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