Save to your scrapbook
Shallot, ginger and coconut sambal
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as an accompaniment
2 small (or 1 large) echalion shallots, finely chopped
90g fresh coconut, grated
1 red chilli, deseeded and finely chopped
1 tsp finely grated fresh root ginger
1/2 lime, juice
scant 1/2 tsp salt
1. Combine the shallots with the coconut, chilli and ginger.
Add the lime juice and salt; stir well. Chill for up to 24 hours
or serve straightaway, as an accompaniment to grilled or barbecued poultry or seafood.
Typical values per serving:
This recipe was first published in September 2017.