INGREDIENTS
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Spicy cashew sambal
50g large red chillies, chopped
10g red bird’s-eye chillies, chopped
120g raw cashews, roasted
50g coconut sugar
200ml water (plus extra if needed)
50ml lime juice
Sea salt, to taste
100g ripe tomatoes, finely chopped
40g shallots, finely sliced
10g garlic, finely sliced
15g olive oil
Method
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Heat the olive oil in a saucepan over a medium heat.
Add the garlic and shallots and sauté until soft and lightly golden.
Add the chillies and tomatoes and cook for 10 minutes, until softened and jammy.
Transfer the cooked chilli mixture to a blender with the roasted cashews and water. Blend until smooth.
Add the coconut sugar and lime juice and blend again, adding a little more water if needed to achieve a creamy consistency.
Season with salt, balancing for spicy, sweet, and sour.
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To Serve
Serve warm or at room temperature alongside crisp fried chicken.