Roasted Coconut Sambal

PORTIONS: 2-3
Roasted Coconut Sambal – created on the CHEF CHEF app for iOS javier.labrarodillo (Javier Leonardo Labra Rodillo)

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javier.labrarodillo

Javier Leonardo Labra Rodillo
1
1
6 years ago
1 Fresh Coconut (Skin on)
2 limes (zest and juiced)
50 gms dehydrated coconut flakes
1 red chilli
2 shallots (finely diced)
80 gms palm sugar
25 gms bonito flakes
1 tbsp smoked paprika
1 tsp cayenne pepper
Chilli flakes to taste
Salt

Using a cleaver or a professional coconut opener (a person haha) we want to open the coconut in half and keep as big pieces as we can. It is important to keep the natural water from the coconut with no traces of the shell. Keep aside. With the help of an oyster knife, we need to get the coconut out of the shell trying not to break it. We can leave the internal brown layer it has around, this will protect the coconut from burning and will give an extra crunchy texture and nice flavour. So, in an open flame or barbecue we have to toast the coconut, we can put it straight on top of the flame with the skin down but is important not to burn it, once is slightly toasted, we can keep roasting it in a medium heat oven for a bit longer. Basically we want to get a smoky flavour through it and make it easier to peel. Once is cold, we use a peeler to get long stripes out of it. Combine the coconuts with the shallots, lemon zest, bonito flakes and spices. Combine the remaining coconut water with the lime juice, palm sugar, chopped red chilli and salt and bring to the boil. We can either blend this juice or keep it chunky (chilli). Combine with the rest of the ingredients and let cool down. This is an awesome side dish for seafood, especially barbecued. Also can be served as topping, garnish or combined with other dishes. Give it a try, you wouldn't believe how tasty this is. Apart from opening the coconut is a very easy recipe but takes a bit of time. You won't be disappointed though. Good luck :)