Why it works: Shrimp and tamarind work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 65 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
Sambal Oelek
Ingredients
Directions
Pound chillies, shrimp paste and salt together in a mortar, then stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Shrimp + tamarindtop 13% of all pairsSmell alikemoderateCooked together65 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red chillies
- Provide the heat and bulk that define the paste.
- Shrimp paste
- Adds a savoury, fermented depth that rounds out the heat.
- Tamarind juice
- Adds sourness that balances the chilli heat and saltiness.
The step that matters
Pounding or blending the chillies. Chillies must be broken down fully so the paste is smooth and the heat spreads evenly through it. Pounding leaves more texture, while blending gives a finer result, so stop when the consistency suits the dish.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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