Published : June 28, 2015
Serves 4
2 red bell peppers, seeded and cut into 2cm-squares
2 yellow bell peppers, seeded and cut into 2cm-squares
2 green bell peppers, seeded and cut into 2cm-squares
4 tbsp sunflower oil
1 tsp black pepper
2 tsp salt
12 Asian shallots, thinly sliced
1 handful of Thai basil
1 handful of coriander
4 tbsp pounded smoked fish
1 tbsp each of black and white sesame seeds
Extra black and white sesame seeds, toasted for garnish
1 tbsp each of black and white sesame seeds, toasted
250ml coconut cream
1 ½ tbsp palm sugar
3 tbsp lime juice
2 tbsp fish sauce
Salt to taste
If you don’t like the skin of peppers, grill or roast them until the skin is blackened and then place in a bowl, cover with plastic, and leave for a few minutes. The skin will then easily peel off.
Recipe from the Cambodian Cookbook ‘From Spiders To Water Lilies’
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