It is a good adaptation of the 'Conimex Sambal Manis' which is only sold in certain countries.
Sambal is an Indonesian chilli sauce and 'manis' means sweet. This chilli jam is bursting with umami flavours and is mildly hot so it can goes well with almost anything.
Ingredients
- 6
- chilli peppers (dried)
- 25 g
- shrimps (dried)
- 3
- garlic clove(s)
- 3
- fried shallots
- 1 tbsp
- Thai shrimp paste
- 70 ml
- sunflower oil
- 1 tbsp
- sugar (brown)
Steps to Prepare
Step 1 of 4
- 6 chilli peppers (dried)
- 25 g shrimps (dried)
- 3 garlic clove(s)
- 3 fried shallots
- 1 tbsp Thai shrimp paste
- 70 ml sunflower oil
- 1 tbsp sugar (brown)
Soak dried chillies and dried shrimps for about 30 minutes. Take the seeds and stalks off the chillies. Pound both chillies and dried shrimps till they become a paste.
Step 2 of 4
Chop the garlic cloves and banana shallots finely- ( I used these as I cannot get hold of asian red shallots).
Step 3 of 4
Heat about 70mls of sunflower oil and fried the chopped garlic and shallots till fragrant. Add a pinch of salt, then add the pounded paste to it.
Step 4 of 4
Add dark brown sugar & Thai shrimp paste (optional) and cook till the paste becomes slightly darken. Store in an airtight sterilised jar in the fridge for up to 2 weeks.
Published: July 20, 2020
2 Discussions
Hi, is the shrimp paste like belachan? Do you think it would be available here in Canada? Thanks
Do you soak the chilli and shrimp in water? Hot or cold?
Mira - Community Happiness Manager
You can soak chillies and dried shrimps in room temperature water.