Malaysian · Malaysia

Lemon and Coriander Malaysian Sambal Belacan

Name: Lemon and Coriander Malaysian Sambal Belacan
Total time: 27 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1/2 cup dried chili; 2 tbsp shrimp paste; 1/4 cup tamarind paste; 1/4 cup sugar; 1/4 cup water; 1/2 tsp salt; 1/2 tsp garlic; 1/2 tsp shallot; 1 tbsp lemon juice; 1 tbsp coriander leaves, chopped

A zesty and fresh variation with lemon and coriander, brightening the sambal's richness.

27 minutes4 servings

Method

After blending the initial ingredients, stir in lemon juice and chopped coriander before cooking.
Soak dried chilies in water for 10 minutes.
Blend chilies, shrimp paste, tamarind, sugar, and water into a paste.
Add salt, garlic, and shallot, then mix well.
Cook the sambal over low heat until thickened.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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