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Author Notes: I love a good multipurpose condiment. Something I can make a big vat of and eat on top of a multitude of dishes for days without tiring of it. And this is a variation on a topping I have often made to top shrimp in a creamy coconut sauce over rice. This version has added chilies and zest and is really great on saucy chicken, steamed fish, grilled steak, you name it. The toasted coconut and sesame stay crunchy while the frying of the chilies and garlic and zest both mellows and transforms their flavors. The sweet ginger adds its own bite, the basil a much needed herbiness and a final drizzle of the infused oil ties it all together. —savorthis
Makes 2 cups
- 3 tablespoons Sesame seeds
- 1 cup Unsweetened coconut
- 2 Serranos, thinly sliced into rounds
- 2 Red jalapeños, thinly sliced into rounds
- 1 Large shallot, thinly sliced
- 2 tablespoons Orange zest
- 2 tablespoons Lemon zest
- 3 Garlic cloves, thinly sliced
- 2 tablespoons Candied ginger, minced
- 1/4 cup Peanut oil
- 1 tablespoon Flour
- 2 tablespoons basil, thinly sliced
- Toast the sesame seeds in a heavy skillet over medium heat until fragrant. Add to bowl. Toast coconut, stirring often, until golden brown. Add to bowl.
- Add oil to pan and fry chilies, zest and garlic until the garlic just gets lightly browned. You can cook them separately if you want more control, but I found this method worked fine. Remove mixture from oil with slotted spoon and add to big bowl.
- Toss shallots with flour and fry in pan until golden, add to bowl. Stir in basil, ginger and a tablespoon of the cooking oil. Mix well, season with salt.
- This recipe was entered in the contest for Your Best Recipe with Coconut