Serves: 4
1. Roll the shrimp paste (if using) into a ball and place it on the end of a fork or skewer. Hold it over a live flame (either a barbecue grill or gas burner) until lightly toasted and very aromatic, 2 to 4 minutes. Alternatively, place the shrimp paste on a square of aluminum foil and roast it under the broiler.
2. Combine the shrimp paste, chiles, shallots, 2/3 cup lime juice, and 1 tablespoon salt in a mini chopper, food processor, or blender, and blend to a coarse paste. Correct the seasoning, adding lime juice or salt the sambal should be very spicy. Sambal chobek will keep, tightly covered in the refrigerator, for up to 3 days.
Makes about 1 cup enough to serve 4 to 6
This Fiery Chile And Shallot Relish / Sambal Chobek recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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