Lemongrass sambal

Lemongrass sambal

By
From
East
Makes
250 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
8 red asian shallots, thinly sliced
4 garlic cloves, thinly sliced
6 red bird’s eye chillies, thinly sliced
6 kaffir lime leaves, central vein removed, finely shredded
3 lemongrass stems, very thinly sliced, white part only
80ml lime juice
1 1/2 tablespoons shaved palm sugar
2 1/2 tablespoons vegetable oil
sea salt

Method

  1. Combine all the ingredients, except the sea salt, in a bowl and toss to combine well and dissolve the sugar. Season to taste with the sea salt and some freshly ground black pepper. This sambal is best served immediately.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again