Easy Homemade Shallot Sambal Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Shallot Sambal here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Shallot Sambal is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Shallot Sambal is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Shallot Sambal Recipe
- 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 jalapeձos, seeded and minced (or leave in the seeds if you want it even hotter)
How To Make Easy Homemade Shallot Sambal Recipe
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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