 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Singapore's take on a very, very spicy salad. Warning: hot! Ingredients:
3 -4 large chilies |
1 tablespoon palm sugar, grated |
1 teaspoon shrimp paste, grated |
1/4 teaspoon salt |
2 tablespoons tamarind juice |
1/2 cup peanuts, coarsely chopped |
Directions:
1. Toast shirmp paste on low heat for 1 minute.
2. Blend/process chillies, sugar and belacan to form a paste.
3. Add salt and tamarind juice. Blend briefly.
4. Stir in peanuts.
5. Serve with cucumber, tau kwa (hard bean curd), bean sprouts, green mango or anything really.
|
|