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Ingredients
- 3 large eschallots, finely sliced
- 2 lemons, grated zest and juice
- 4 tbsp caster sugar
- 3 tbsp soy sauce
- 4 medium red chillis, finely sliced
- 250ml peanut or vegetable oil
- 1 tbsp toasted sesame seeds
- 5 tbsp salted or fermented black beans
- 1 cup coriander leaves, finely sliced
Method
Place eschallots, lemon juice and zest in a bowl and stand for 20 minutes. Add sugar, soy and chilli, and stir to dissolve the sugar. Add oil, sesame seeds and black beans. Stand for 10 minutes. Stir through coriander just before serving with fish, chicken or pork, or vegetables for vegetarians.
