Friday, June 22, 2007

Expat Seafood Sauce

I served this at Barb's farwell party with garlic-poached, chilled shrimp. Its flavors are big and bold, spicy, sweet and tart-- just like expat moms.

1 large carrot, peeled and roughly chopped
A 3 inch knob of fresh ginger, peeled roughly chopped
1 small shallot, peeled and roughly chopped
½ red bell pepper, roasted just until soft, then peeled and roughly chopped
¼ to ½ cup chopped, fresh cilantro (koriander)
2 teaspoons soy sauce
½ to 1 tablespoon lemon juice
½ to 1 tablespoon honey
1-3 tablespoons Sambal Oelek (Indonesian chili-garlic sauce—find it in natural, gourmet or Asian food stores)

Process everything in a food processor. Taste and adjust seasoning—add more of what you like, if needed. Allow to sit at room temperature for a couple of hours (if you have the time—but it’s good immediately, too). Serve with grilled seafood or chicken.

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