Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup packed fresh cilantro leaves
- ½ cup packed fresh Italian parsley
- 2 shallots
- 1 large clove garlic
- 2 teaspoons peeled and grated fresh gingerroot
- ½ teaspoon cumin seeds
- ¼ teaspoon dried hot red pepper flakes (more if you like it very spicy)
- ¼ cup + 1 tablespoon water
- 1 teaspoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
Directions
Have ready a bowl of ice water.
In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve.
Refresh herbs in ice water and drain again in sieve.
Chop shallots and garlic.
In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon of the water and oil over moderately low heat, stirring, until shallots are softened.
In a blender purée shallot mixture, herbs, remaining ¼ cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper.
Sauce may be made 1 day ahead and chilled, covered.
Bring sauce to room temperature before serving.
Just before serving, stir in lemon juice.