Lemongrass Shallot Sambal

By April 14, 2016Sauces

A bright & spicy sauce that is easy to make.

Lemongrass Shallot Sambal


  • 1 thick stalk of fresh lemongrass
  • 2 fresh red Thai chiles, stemmed and very finely chopped
  • 2 shallots, peeled and very finely chopped
  • 3 teaspoons peanut oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt


  1. Cut off the hard brown part and remove the outer leaves from the lemongrass.
  2. Slice the lemongrass very thinly lengthwise and then chop the slices as finely as you can; it should be the consistency of sand by the time you've finished. The chiles and shallots should be cut as finely as the lemongrass for consistency.
  3. Transfer the lemongrass to a bowl. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. The flavors will develop better after about an hour; at which time I would adjust the seasoning as needed.
  4. This is a great sauce for grilled chicken, or fish.

*Source: Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore