Shallot Sambal

Directions

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.
11. 11
    **
12. 12
    ***This recipe makes about 1 cup which should serve 4 people.
13. 13
    ***
14. 14
    ****This recipe brought to you courtesy of Barbecue Bible.
15. 15
    ****