Fresh Corn Sambal

Serves 8

Ingredients:

3 corn cobs
1 tbsp coriander seeds
1 tsp shrimp paste, crumbled into pieces
1 clove garlic
1 medium onion, roughly chopped
3 red chillies
3 tbsp tamarind concentrate
2 tbsp water
½ tsp salt
3 tsp sugar


Method:

• Remove the husk and silks from the corn. Cut down the cobs with a sharp knife to remove the kernels. Dry-fry the corn kernels over medium heat for 5 minutes, in batches if necessary, shaking the pan regularly until the corn kernels turn golden but do not burn. Set aside.
• Dry-fry the coriander and shrimp paste in a frying pan for 3 minutes or until very fragrant. Roughly grind the coriander and shrimp paste in a mortar and pestle.
• Place the corn, ground coriander and shrimp paste, garlic, onion and chilli in a food processor and process until a rough paste is formed. Add the tamarind, water, salt and sugar and process again.
• Serve the sambal as an accompaniment to curries, fish and vegetable dishes with plenty of rice.

Nutrition per serve:
Protein 1g
Fat 0g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 0mg
145 kj (35 cal)