Ingredients
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Coconut oil or sunflower oil, for frying
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16 long medium-hot red chiles, such as cayenne or Holland red, sliced (deseeded if you prefer less heat)
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3 small shallots, peeled and sliced
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5 garlic cloves, peeled and sliced
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Palm sugar or brown sugar, to taste
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Sea salt and ground white pepper, to taste
Directions
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Heat 2 tablespoons of oil in a large frying pan or wok over a medium heat. Add the chiles, shallots, and garlic and fry for 5 to 10 minutes until fragrant and softened, then remove from the heat. Transfer to a food processor and pulse to a coarse texture.
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Return to the pan with another 2 tablespoons of oil over a medium heat. Continue to cook the sambal for a further 10 minutes or until nicely caramelized, then season with the sugar (start with about half a teaspoon and add to taste), salt, and pepper before serving.
Notes
Reprinted from Coconut & Sambal by arrangement with Bloomsbury Publishing. Copyright © 2020, Lara Lee.