Hands-On Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8
Jonny Valiant

How to Make It

Step 1

Heat the oil in a small saucepan over medium heat. Add the shallot, mustard seeds, ginger, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes.

Step 2

Add the tomato paste and cumin to the saucepan and cook, stirring, for 1 minute. Add the sugar and ½ cup water and stir to combine. Transfer to a small bowl and refrigerate until chilled, at least 1 hour. Fold in the cilantro and serve with the shrimp.

Chef's Notes

 

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