Serves: 4
Total Calories: 34
Place the shallots in a large bowl and add 1/2 cup lime juice, 1 1/2 teaspoons salt, the sugar, 1 tablespoon sambal ulek, and the water, stirring until the sugar is dissolved. Correct the seasoning, adding salt, lime juice, or sambal ulek to taste. The sambal will taste good right away and even better after 30 minutes, as the flavors blend and merge.
Makes about 1 1/4 cups enough to serve 4 to 6
This Penang Shallot Relish / Chung Gao Jai recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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