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RECIPES ON THE ROAD COOKING
OUTBACK SAMBAL
This versatile condiment can be pre-made
and poured into sealed jars just before you
head off on your adventure. You can use
it as a side for barbecued prawns, add to
coconut fish curries as well as your fried
rice dish while you're on the road. This is a
simple version of traditional Sambal and it’s
delicious — but also quite hot!
TOTAL TIME: 10 minutes
MAKES: 1 jam jar
Ingredients
- 8 freshredchillies,slicedcoarsely(you
canaddextrabird'seyechilliesforheat
enthusiasts) - 1 tspwhitesugar
- 1 pinchsalt,totaste
- 1 tbspBelacan(shrimppaste,foundin
Asianfoodgrocersandroasted) - 2 smalllimes,halved
- 1 lime, zested
Method
If you are using a mortar and pestle, start by
pounding the chillies, sugar and salt.
When the mixture has reached the semi-
coarse stage, add the shrimp paste and
pound for a minute. Finally, add the lime
juice and zest and mix well.
Store the mixture in a clean jar in the
fridge for up to two weeks. Make sure the jar
is well sealed, as it can be pretty stinky!