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[ Brine Shrimp Sauce ]
INGREDIENTS :
-
5 tbsp Cincaluk
-
1 tbsp lime juice
-
1 tbsp sugar
-
10-12 red Thai Bird chilies, very finely sliced [Substitute: 2-3 red
Serrano chilies or 1-2 jalapenos]
-
5 shallots, finely sliced
-
1 tbsp Bunga Kantan [Wild Ginger Bud] finely minced
[optional]
Cook's Note : Cincaluk [also spelt cincalok, chincalok or cencaluk], a product of Malaysia, is usually sold in glass bottles in some Asian grocery stores. Tiny pink shrimps complete with shells and eyes like black pin points, are preserved in a brining
solution. |
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To Prepare :
- Combine all ingredients together
- Allow flavors to meld for at least 1 hour
*
This
sauce
is
excellent
as
a
dipping
sauce
for
fried
or
grilled
fish,
such
as
Ikan
Bakar
Variations :
Use to flavor vegetables - kangkung [water spinach], ladies fingers [okra], eggplant, kacang panjang [yard-long beans or snake beans]. It can also be used as a marinade for grilling or steaming meats. |
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