Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime-Shallot Sambal. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita — a dish that looks fabulous and tastes even better.