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Grilled Chicken with Chili Sauce
Ayam Taliwang
Preparation info
- Serves
4 to 6
- Difficulty
Easy
- Ready in
55 min
Appears in
Published 2015
Lombok’s most famous chicken dish is grilled over a charcoal fire and served with a spicy coconut sauce. This version suggests partially grilling the chicken and finishing it off by deep-frying. Alternatively, the chicken could be deep-fried only, depending on your preference.
Ingredients
1 2 lbs 1 kg 1
Method
- Make the Chili Sauce by grinding the chilies, shallots, shrimp paste, sugar and salt in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant. Reduce the heat to low, add the lime or lemon juice and mix well. Remove from the heat
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