Seafood Marinade

Name: Seafood Marinade
Total time: 20 min
Yield: 2 1/4 cups
Cuisine: asian
Ingredients: 10 large red Thai chilies, seeded and chopped; 6 cloves garlic, peeled and chopped; 15 shallots, peeled and chopped; 1 4-inch piece fresh turmeric, peeled and chopped, or 1 1/2 teaspoons ground turmeric; 1 medium tomato, skinned and seeded; 1 4-inch piece ginger, peeled and chopped; 1 tablespoon coriander seeds; 10 candlenuts; 1 teaspoon dried shrimp paste; 1/4 cup vegetable oil; 2 stalks lemongrass, peeled and bruised; 1 teaspoon palm sugar; 2 tablespoons tamarind paste; 1 1/2 teaspoons salt

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Food; Soul Food, Balinese Style

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Ingredients

Yield:2¼ cups

10large red Thai chilies, seeded and chopped
6cloves garlic, peeled and chopped
15shallots, peeled and chopped
14-inch piece fresh turmeric, peeled and chopped, or 1½ teaspoons ground turmeric
1medium tomato, skinned and seeded
14-inch piece ginger, peeled and chopped
1tablespoon coriander seeds
10candlenuts
1teaspoon dried shrimp paste
¼cup vegetable oil
2stalks lemongrass, peeled and bruised
1teaspoon palm sugar
2tablespoons tamarind paste
1½teaspoons salt

Ingredient Substitution Guide

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Preparation

Step 1
In a food processor, combine the chilies, garlic, shallots, turmeric, tomato, ginger, coriander, candlenuts and shrimp paste. Process until the ingredients are well ground but not pureed.
Step 2
In a medium-size saute pan, heat the oil over medium heat and add the chili mixture, lemongrass and palm sugar. Cook, stirring occasionally, for 10 minutes. Remove from the heat and cool to room temperature. Remove the lemongrass stalks and stir in the tamarind paste and salt. Use as a marinade for seafood and as a condiment. Store, covered, in the refrigerator for up to three weeks.