Thai Chicken Satay


10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)

2 tablespoon toasted dried shrimp paste

3/4 teaspoon salt

1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.

2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.

3. Spoon into a clean container and keep refrigerated.

This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish.

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