Recipe of Award-winning Shallot Sambal
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, How to Prepare Ultimate Shallot Sambal. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shallot Sambal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shallot Sambal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Shallot Sambal using 8 ingredients and 11 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Shallot Sambal:
- 4 tsp canola oil
- 1 tsp shrimp paste, or 1 anchovy fillet, chopped
- 1 cup thinly sliced shallots (about 6)
- 2 clove garlic, minced
- 3 tbsp fresh lime juice
- 1 pepper to taste
- 1 coarse salt (kosher or sea) to taste
- 4 to 8 hot chili peppers, such as Thai chilies or jalapeños, seeded and minced (or leave in the seeds if you want it even hotter)
Instructions to make Shallot Sambal
- Heat the oil in a wok or small nonreactive skillet over medium heat.
- Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.
- Add the shallots, chilies, and garlic and fry until golden brown, 6 to 8 minutes, reducing the heat if necessary to prevent the shallots from burning.
- Transfer the mixture to a blender or food processor and finely chop.
- Add the lime juice, salt, and pepper.
- Transfer to a jar, cover, and refrigerate.
- The sambal will keep for several months.
- *Serve at room temperature.*
- **This recipe is especially good with grilled shrimp or seafood.**
- ***This recipe makes about 1 cup which should serve 4 people.***
- ****This recipe brought to you courtesy of Barbecue Bible.****
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