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Spicy coconut sauce
Author: Cee Gee
Nutrition Information
- Serves: 4
- Serving size: 100g
- Calories: 122
- Fat: < 0.5g
- Saturated fat: < 0.1g
- Carbohydrates: 30g
- Sugar: 30g
- Sodium: 0.62g
- Fiber: < 0.5g
- Protein: 1.3g
Recipe type: Sauces
Cuisine: Malaysian
Prep time:
Cook time:
Total time:
This spicy coconut sauce from Malaysia is traditionally served with Nazi Kerabu, the blue rice salad. It combines coconut milk. Chillies, anchovies with other ingredients commonly used in Malaysian cooking... It is also great with grilled seafood, like fish, prawns and squid
Ingredients
- Shallots – two ( coarsely chopped)
- Ginger paste – one teaspoon
- Lemongrass – one stalk ( coarsely chopped)
- Dried Chillies – ten to fifteen
- Anchovy fillets – 30 grams
- Vegetable oil – one tablespoon
- Coconut milk – one cup
- Brown sugar – one tablespoon
- Salt to taste
- Lime juice- one tablespoon
Instructions
- Soak the dried Chillies in boiling water for fifteen minutes.
- Place the chopped shallots and lemongrass in a grinder.
- Add the anchovies, ginger and rehydrated Chillies
- Grind to a fine paste
- Heat the vegetable oil in a pan
- Add the paste. Sautee for five minutes, stirring the whole time until shiny
- Add the coconut milk. Mix well
- Finally, add the brown sugar, salt and lime juice. Stir to combine
Notes
