Lemongrass Shallot Sambal
Lemongrass Shallot Sambal
This is the secret sauce to our delicious scallops in the half shell.
Servings
1
Ingredients
- 1 teaspoon fresh lemongrass
- 6 ounce anaheim or fresno chiles, stemmed and very finely chopped
- 1 ounce shallots, peeled and finely chopped
- 3 teaspoon peanut oil
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice
Directions
- 1. Cut off the hard, brown/greenish top of the lemongrass stalk. The remaining portion will be est 4-5inches long. Discard the tough outer layers. You will need to chop the lemon grass, chiles and shallots into very fine pieces. It is easiest if you cut it into thin slices and then chop with a sharp knife. Cut each individually and then place in a bowl. Add the chiles, shallots, lime juice, oil and salt to the bowl. Stir. Make sure the items are evenly mixed. You can even use a mortar and pestle. Add salt to taste.
- 2. Let rest for 10-12 minutes before serving.