Ingredients
- Serves 4
- 4 fresh corn on the cob
- For the sambal:
- 4 red chillis, roughly chopped
- 1 large thumb sized piece of ginger, roughly chopped
- 3 shallots, roughly chopped
- 6 garlic cloves
- 1 tsp shrimp paste
- 80ml sunflower oil
A fantastic barbecue idea that packs a punch, in the form of a spicy Balinese sambal paste, which is slathered on charred corn on the cob.
In a pestle and mortar blend all the ingredients for the sambal, except the oil, until it becomes a smooth paste. Heat the oil in a large frying pan or wok over a medium heat and add the paste. Fry it gently for 15 minutes, until it becomes aromatic and is a deep red colour. Transfer to a bowl and allow to cool completely. This can be made up to a week in advance and stored in a jar with a tightly fitted lid.
Put a griddle pan on a medium high heat. Place the corn in a dish. Add half the sambal paste to the corn and toss to coat completely. Add the corn to the pan and cook for approximately six minutes, turning to ensure the corn has charred on all sides. Baste with the remaining sambal paste and serve while it is still warm.
