4
1 rating

Lemongrass shallot sambal

This is the secret sauce to our delicious scallops in the half shell.

This is the secret sauce to our delicious scallops in the half shell.

Ready in
15 m
53
Calories Per Serving

Notes

Variation:

Add a dash of lemon juice for a variation in flavor. If you're not a fan of spice, seed the peppers.

Ingredients

For the sambal

  • 1 Teaspoon Fresh Lemongrass
  • 6 Ounces Anaheim or Fresno chiles, stemmed and very finely chopped
  • 1 Ounce Shallots, peeled and finely chopped
  • 3 Teaspoons Peanut oil
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Fresh lime juice

Directions

For the sambal

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.

Nutritional Facts
Servings4
Calories Per Serving53
Total Fat4g5%
Sugar3gN/A
Saturated0.6g3%
Protein1g2%
Carbs5g2%
Vitamin A20µg2%
Vitamin B60.2mg12.1%
Vitamin C63mg100%
Vitamin E0.8mg4.2%
Vitamin K6µg8%
Calcium9mg1%
Fiber0.9g3.5%
Folate (food)13µgN/A
Folate equivalent (total)13µg3%
Iron0.6mg3.1%
Magnesium12mg3%
Monounsaturated2gN/A
Niacin (B3)0.6mg2.8%
Phosphorus23mg3%
Polyunsaturated1gN/A
Potassium168mg5%
Sodium133mg6%
Zinc0.2mg1%