Sambal Embe - sambal rawit from Bali

Ingredients

• 9shallots
• 20red rawit chillies
• 10green rawit chillies
• 1 teaspoonshrimp paste
• 1/2 teaspoonsalt
• 1lime, juiced
• 3 tablespoonsoil

Instructions

1. 1

   Slice the ingredients

   Thinly slice the shallots and both colours of rawit chillies.

2. 2

   Fry the shallots

   Heat the oil in a pan and fry the shallots. Lift them out of the pan.

3. 3

   Fry the chillies

   Fry the rawit chillies in the same pan for 3 minutes.

4. 4

   Pound the sambal

   Combine the fried shallots and chillies, then pound or grind them into a paste.

5. 5

   Season and finish

   Mix in the lime juice and salt.

What is Sambal Embe?

Sambal Embe is a Balinese sambal, or chilli condiment, built around fried shallots and rawit chillies. This version combines red and green chillies with shrimp paste and lime for a balance of heat, savouriness and acidity.

The shallots are fried separately before the ingredients are pounded together. That gives the finished sambal a cooked, aromatic base rather than the purely fresh bite of an uncooked chilli paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chillies and shallots provide most of the carbohydrates, while the oil contributes most of the fat; shrimp paste adds savoury flavour and some protein. Serve a modest spoonful alongside rice and a protein such as tofu, fish or eggs to make a more balanced plate.

Choosing the chillies

Rawit chillies: These small chillies are the main source of heat, and the recipe uses both red and green ones. Keep them whole until slicing so the seeds and flesh are easy to handle.

Heat level: The recipe does not specify a chilli variety or heat strength, so the result can vary. If your rawits are particularly fiery, remove some seeds before frying.

Frying the aromatics

Shallots: Slice them thinly so they cook evenly in the oil. Fry until softened and fragrant, then lift them out before cooking the chillies.

Chillies: Use the same pan and oil, frying them for the stated 3 minutes. Keep the heat moderate and stir as needed to prevent scorching.

Getting the texture right

Pounding: Combine the fried ingredients and pound or grind them into a paste. Stop when they are broken down to the texture you like; the method does not require a perfectly smooth result.

Shrimp paste: The ingredient list includes shrimp paste, but the method does not say when to add it. Work it into the paste while pounding, then add the lime juice and salt as directed.

Finishing with lime

Lime juice: Stir it in after pounding so its fresh acidity remains noticeable. Taste the sambal and adjust the salt only if needed.

Serving: Spoon it alongside rice, grilled fish, tofu or vegetables. A little goes a long way when the chillies are hot.

Timing and preparation

The listed total time is 60 minutes, although the method itself gives no separate timings beyond frying the chillies for 3 minutes. Thin, even slices help the shallots fry without leaving larger pieces undercooked.

Have a mortar or grinder ready before frying, and handle the chillies carefully. Wash your hands and utensils after cutting them.

Recipe notes & tips

• Slice the shallots to a similar thickness so they fry at the same rate.
• Fry the shallots before the chillies, as the recipe directs.
• Keep the chillies moving in the pan during their 3-minute fry.
• Use a mortar or grinder and stop pounding when the texture suits you.
• Add the shrimp paste during pounding, since its addition is omitted from the method.
• Wash your hands well after handling rawit chillies.

Variations

• Milder sambal: Remove some chilli seeds before frying to temper the heat.
• More lime: Add a little extra lime juice for a sharper finish.
• Coarser texture: Pound briefly and leave some pieces of shallot and chilli intact.
• Smoother paste: Grind the fried ingredients for longer before seasoning.
• Less oil: Reduce the frying oil, while taking care that the shallots do not catch.

Common mistakes to avoid

• Uneven slices: Thinly slice the shallots and chillies so they cook more evenly.
• Scorched shallots: Fry over moderate heat and lift them out once cooked and fragrant.
• Overcooked chillies: Keep to the stated 3 minutes and stir as they fry.
• Missing shrimp paste: Add it while pounding, as the method does not specify its timing.
• Adding lime too early: Mix in the juice after pounding, as directed.

How to store

Keep the sambal in a clean, covered container in the fridge and use within 3 days. Serve it cold or warm it briefly in a pan; avoid prolonged heating after the lime has been added.

Frequently asked questions