Description
A Thai hot sauce and street food condiment. Firey and full of flavour!
Ingredients
2 tsp (10 ml) vegetable oil
1 shallot, finely chopped
2 cloves of garlic, roughly chopped
60 g palm sugar
3 Tbsp (45 ml) rice vinegar
1 Tbsp (15 ml) tomato paste
1 C (250 ml) tomato passata
40 g red chillies, deseeded
½ tsp (2.5 ml) fish sauce
Instructions
Heat oil in a saucepan and gently sauté shallot and garlic for a couple of minutes until fragrant.
Add palm sugar and allow to melt and caramelise slightly.
De-glaze with the rice vinegar and then stir in the tomato paste and passata.
Allow to cook gently for 15 minutes. Remove and set aside.
Place deseeded red chillies into a blender, puree until smooth.
Add the tomato sauce and blend until well combined.
Season with fish sauce and taste carefully (its really hot!). Adjust seasoning if need be.
Serving Suggestion: Use as a dipping sauce for prawns, spring rolls, and chicken satays. Add to ketchup to make a spicy ketchup or mayonnaise to make a chilli mayo.
