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Sambal Matah on a spoon, ready to serve
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5 from 3 votes

Sambal Matah Recipe

This sambal matah recipe is a Balinese raw sambal made with spicy chilies, shallots and more with a flavorful mixture of shrimp paste and other fresh ingredients. It is very much like a salsa, a perfect condiment for spicing up many meals.
Prep Time10 mins
Cook Time5 mins
Course: Appetizer, Salsa
Cuisine: American, Indonesian
Keyword: sambal, spicy
Servings: 6
Calories: 48kcal

Ingredients

FOR THE PASTE

  • 1 teaspoon shrimp paste use Belacan
  • 1 tablespoon vegetable oil
  • Juice from 1 small lime + zest about 1 tablespoon lime juice
  • ½ teaspoon sugar I use palm sugar
  • Salt to taste

FOR THE SAMBAL MATAH

  • 5 shallots chopped
  • 1 small tomato chopped
  • 6 bird’s eye peppers chopped (use Thai peppers to sub, or cayenne, or others available to you)
  • 4 cloves garlic minced
  • 1-2 stalks lemongrass finely chopped (green parts only - you can use some of the white parts, if desired)

Instructions

FOR THE PASTE

  • Heat a small pan to medium heat and add the shrimp paste. Dry toast it for 2-3 minutes, mashing it down as it heats. It will become quite fragrant.
  • Transfer the toasted shrimp paste to a small mixing bowl and add the oil, lime juice and zest, sugar and salt to taste. Mix with a spoon to form your paste. Set aside for now.

FOR THE SAMBAL MATAH

  • Add the shallots, tomato, peppers, garlic and lemongrass to a large mixing bowl.
  • Stir in the paste and toss to evenly coat the raw vegetables.
  • Serve!

Notes

Makes about 2.5 cups.

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg