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    Smoked Chilli Sambal

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    Smoked Chilli Sambal

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes


    • 1.5 litres Rapeseed oil
    • 2 Red peppers, sliced
    • 1 White onion, sliced
    • 250g Cherry tomatoes
    • 80g Garlic, sliced (about 12 cloves)
    • 80g Fresh root ginger, peeled and julienned
    • 1 tsp Sweet smoked paprika
    • 1 tsp Chilli flakes
    • 100g Tamarind paste
    • 5 tbsp Fish sauce


    1. Heat the oil in a large pan or deep-fat fryer to 180C – or until a small cube of bread turns golden brown in 15 seconds – then deep-fry the red peppers, onion and cherry tomatoes separately in small batches until they are a deep golden brown colour, almost burnt-looking; drain them on kitchen paper and tip into a large bowl as you go along.
    2. Fry the garlic and ginger, in separate batches, until just golden brown. Add them to the bowl with the remaining ingredients and mix thoroughly.
    3. Blitz the sambal in batches in a food processor until almost smooth, then pour it into another bowl. Allow to cool, then place in an airtight container and refrigerate until needed.

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