Kaffir Lime Shallot Sambal

Season 2Episode 1830 minJan 31, 2005
Kaffir Lime Shallot Sambal
Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime-Shallot Sambal. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita — a dish that looks fabulous and tastes even better.
Kaffir Lime Shallot Sambal has aired on Jan 31, 2005 at 3:00 PM
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