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Sambal Cincalok

Sambal Cincalok
Sambal Cincalok is a Malaccan condiment (see Malaysian cuisine) made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.
Ingredients
  • 6 red chillies
  • 6 Asian shallots
  • juice of 6 limes
  • 1 large ripe tomato
  • 3 tablespoons cincalok
  • 4 tablespoons thick coconut cream (optional)
Instructions
  1. Pound the chillies, shallots and tomato into a coarse texture (or slice them all very thinnly).
  2. Scoop out onto a bowl and add lime juice, cincalok and coconut cream.
  3. Mix well and serve as a dipping sauce.
Nutrition Information
Calories: 467 Fat: 24g Saturated fat: 14g Unsaturated fat: 9g Carbohydrates: 75g Sugar: 26g Sodium: 64mg Fiber: 17g Protein: 11g Cholesterol: 82mg
 
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