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.



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


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


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.

Lemongrass Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Lemongrass Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.