Diced Water Chestnut or Jicama Sambal

Name: Diced Water Chestnut or Jicama Sambal
Prep time: 30 min
Total time: 30 min
Yield: Makes 2 cups
Cuisine: Indonesian
Ingredients: ½ teaspoon dried shrimp paste (trasi), dry-roasted ½ teaspoon salt; 2 cloves garlic, peeled; 2–3 red finger-length chilies, deseeded and sliced; 10–12 fresh or canned water chestnuts or 1 small jicama (bangkuang), peeled and diced; 2 sprigs Asian basil; 1½ tablespoons freshly squeezed lime or lemon juice

Preparation info

Makes
2 cups

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

10–12 fresh or canned water chestnuts or 1 small jicama (bangkuang), peeled and diced
2–3

Asia
Indonesia
Preserve
Pescatarian
Gluten-free
South East Asia

Method

Place the water chestnuts or jicama and half of the chilies in a bowl.
Grind the remaining chilies with the garlic, dried shrimp paste, salt and lime or lemon juice to a coarse paste in a mortar or blender. Add the ground mixture to the vegetables and mix well. Garnish with the basil and serve.