As part of the Pernod Classic recipe series, I made an Asian-inspired side, shrimp sambal with 20 garlic cloves laced with cabbages and potatoes. I know, I said TWENTY! It sounds crazy but trust me, it all comes together in this delicious and spicy combination of chili, pepper and of course, garlic. The anise flavor of Pernod Classic adds a mild sweetness to the marinade in the shrimp and the vegetables and balances the heat. This is an easy side to prepare and a delicious one to add to any meal. This is what I love about the versatility of Pernod Classic, from savory to sweet, you can use it almost any dish you can for added burst of flavor. Here are some of my kitchen tips that you might find useful when preparing this side,
Use good quality and fresh shrimp. I used peeled and deveined shrimp here because not everyone likes to peel their shrimp but if you and your family love the flavor the tail adds to the dish, keep it on! If you want a midler garlic flavor, use less garlic. Play around with the amount that you’re most comfortable with. I used fresh mint flowers from my garden for the garnish but if they’re hard to find, edible garlic flowers or chive blossoms will add a nice colorful contrast to the colors in the dish.
shrimp sambal with 20 garlic cloves and vegetables yields : 4 servings for the vegetables ingredients 1 tablespoon vegetable oil 1 cup diced white onion 20 peeled whole garlic cloves 3 cups shredded cabbage (Napa preferably) 2 cups diced potatoes 1 teaspoon sea salt 1 teaspoon black pepper 1 tablespoon Pernod Classic for the shrimp sambal ingredients 1 lb shrimp, peeled and deveined 1 teaspoon chili powder ½ teaspoon black pepper powder 1 teaspoon sea salt 1 tablespoon sambal olek 1 tablespoon oyster sauce ¼ cup Pernod Classic 1 tablespoon cornstarch ¼ cup vegetable oil for frying (you might end up using less) Fresh mint flowers to garnish (optional) Disclaimer: This post is sponsored by Pernod Classic. All opinions expressed are solely my own. Great photographs as well. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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