Thai Sardines Dip
Serves 2 | 
Prep 15 min | 
Cook 10 min
Ingredients
- 5 unripe small green chilies
- 1 can of Ayam Brand™ Sardines in Tomato Sauce 155g
- 5 large green chillies
- 5 shallots, unpeeled
- 12 garlic cloves, unpeeled
- 3 medium tomatoes
- 1 small eggplant
- 1 tbsp AYAM™ Fish Sauce
- 2 fresh lime juice
- 1 tsp palm sugar
- 1 tbsp shallots
- Chilli slices
Method
Grilling:
- Preheat the oven at 180°C and grill the large green chilies, the whole shallots, the garlic, the tomatoes and the eggplant over medium heat until browned (about 7 minutes).
- Leave it to cool. Then peel the skins
Pounding:
- Get a mortar and pound the tomatoes, the eggplant, the chilies and the shallots.
- Then add in the sardines and the garlic and pound until you get a fine paste.
- Transfer the paste in to a bowl and add the fish sauce, the lime juice and the palm sugar. Mix well until the sugar is dissolved.
Presentation:
- Sprinkle the chopped shallot on top of the paste and garnish it with slices of chilies.
- This dish can be served with papadam, keropok or rice crackers, can even serve with steamed rice or fried rice, fish or steamed vegetable.
