Sambal Asparagus Recipe

Sambal asparagus with scallops. Learn how to make sambal (Malaysian chili paste) and sambal asparagus with this easy recipe.

Course Side Dish
Cuisine Malaysian
Keyword Sambal Asparagus
Servings 4 people
Calories 381 kcal

Ingredients

  • 12 oz. asparagus
  • 4 oz. scallops or medium-size shrimps
  • 1 1/2 - 2 tablespoons sambal paste, if you like spicy, use 2 tablespoons
  • 1/4 teaspoon sugar
  • 1/4 teaspoon fish sauce or to taste
  • 1 teaspoon belacan, breaks into small bits
  • 2 tablespoons oil

Sambal (Chili Paste) Recipe:

  • 20 dried chilies, seeded and soaked to soften
  • 10 fresh red chilies, seeded and sliced
  • 8 shallots, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 6 tablespoons cooking oil

Instructions

  1. Rinse the asparagus with water. Chop off 1 inch to 1.5 inches off the stems (depending on the toughness of the stems) and slice the stems into half. Cut the rest of the asparagus into 2-inch lengths. Set aside.
  2. Heat up the wok with oil. Add the sambal (recipe below) and belacan. Stir well until you start smelling the pungent aroma of belacan. Add in scallops/shrimps and do a quick stir and then follow by the asparagus. Add fish sauce, sugar, and continue to stir fry until asparagus is cooked through (don't overcook it). Dish out and serve hot.

Sambal (Chili Paste) Recipe:

  1. Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.

Recipe Notes

Traditionally, sambal is prepared fresh--or bought ready made from the wet market in Malaysia. It's then used immediately to cook the dish. In the US, I always make my sambal into a chili paste so I can keep it in the refrigerator and use it on the go. I also use more dried chilies to make the sambal paste lasts longer in the refrigerator. The fresh chilies give a nice red color as dried red chilies look duller in color. I will show you the traditional way of making sambal from scratch and the proper method of making it soon!

Nutrition Facts
Sambal Asparagus Recipe
Amount Per Serving (4 people)
Calories 381 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 21mg7%
Sodium 205mg9%
Potassium 817mg23%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 12g13%
Protein 10g20%
Vitamin A 2375IU48%
Vitamin C 172.2mg209%
Calcium 65mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.