Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, shallot sambal. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Shallot Sambal is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Shallot Sambal is something that I have loved my whole life.

Sambal, a chili sauce that serves as dipping sauce, marinade, and spice paste, is a crucial part of Indonesian cuisine. There are many hundreds of varieties, but this caramelized shallot sambal is. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Transfer to a small serving bowl for guests to spoon.

To begin with this recipe, we must first prepare a few ingredients. You can cook shallot sambal using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Shallot Sambal:

1. Prepare canola oil
2. Make ready shrimp paste, or 1 anchovy fillet, chopped
3. Make ready thinly sliced shallots (about 6)
4. Get garlic, minced
5. Make ready fresh lime juice
6. Prepare pepper to taste
7. Get coarse salt (kosher or sea) to taste
8. Make ready 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)

Unlike other types of sambal, this one doesn't require any pounding. Cut shallots in half,ts into a food processor bowl and work into a smooth paste. Rub fish with spice paste, getting it into all the crevices. If not using a grill fish rack, avoid moving the fish while grilling.

Instructions to make Shallot Sambal:

1. Heat the oil in a wok or small nonreactive skillet over medium heat.
2. Add the shrimp paste and fry until fragrant, 30 seconds to 1 minute.
3. 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.
4. Transfer the mixture to a blender or food processor and finely chop.
5. Add the lime juice, salt, and pepper.
6. Transfer to a jar, cover, and refrigerate.
7. The sambal will keep for several months.
8. Serve at room temperature.
9. This recipe is especially good with grilled shrimp or seafood.
10. This recipe makes about 1 cup which should serve 4 people.
11. This recipe brought to you courtesy of Barbecue Bible.
12. Ready to serve and ENJOY!

Rub fish with spice paste, getting it into all the crevices. If not using a grill fish rack, avoid moving the fish while grilling. However, it goes especially well with grilled, fried and barbecued meat and fish. It's impossible for me to write a list of meals that goes well with this. Here are my top five favorite meals that accompany Sri Lankan Coconut Sambol.

So that’s going to wrap this up for this special food shallot sambal recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!