Sambal Terasi Matang - Cooked Shrimp Paste Chili Sauce

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 1 cup


  • 2 tablespoon oil
  • 8-10 red Fresno chilies (Indonesian: cabe merah keriting)
  • 5-10 red bird-eye chilies (Indonesian: cabe merah rawit), seeded if you aim for a milder result
  • 1 tomato, quartered
  • 8 (125 gram/4 oz.) shallots (Indonesian: bawang merah)
  • 1 clove garlic (Indonesian: bawang putih)
  • 2 teaspoon terasi/belacan/shrimp paste, toasted
  • 1/2 teaspoon salt
  • 2 teaspoon palm sugar, or dark brown sugar
  • 2-3 kaffir lime leaves (Indonesian: daun jeruk), or 1/2 tablespoon fresh lime zest


  1. Heat oil in a frying pan/wok over high heat. Sauté chilies, tomatoes, shallots, garlic, and toasted terasi until fragrant. Cook until both the chilies and tomato are wilted. This should take about 5 minutes.
  2. Transfer the cooked ingredients in a blender/food processor, and grind into a smooth paste.
  3. Return the chili paste to the frying pan/wok. Turn the heat to medium, then season with salt and palm sugar, adjust the taste as needed. Add kaffir lime leaves (or lime zest) , and continue cooking until the chili paste turns a darker shade and is cooked through.
  4. Turn off heat and transfer to a serving bowl. If not consumed directly, this can be transferred to a sterilized glass jar and stored in the fridge. Any unopened jar that is stored in the fridge can last for at least 1 month. Once open, please finish the sambal terasi within 1 week.

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