Chinese Chilli Paste is a must in most South Asian dishes which have a Chinese heritage. This spicy mix is so delicious that many countries such as Malaysia, Singapore, Indonesia, Sri Lanka and India offer it as an integral part of most Chinese inspired fast food dishes.
- Onions – 100g
- Prawns – 100g shelled
- Garlic – 50g
- Ginger – 50g
- Celery – 1 stalk slices (optional)
- Soy sauce – 2 table spoons
- Vinegar – 2 table spoons
- Vegetable oil – 1 cup for frying (approx 250ml)
- Chilli flakes – 100g
- Sugar – 1 tablespoon
- Vegetable oil for deep frying
- Slice the prawns, onions, garlic, ginger and salary.
- Fry the above ingredients separately in the vegetable oil until golden and crispy but not burned.
- Use a grinder/food processor to grind the fried ingredients together into a fine mixture.
- Pour the chilli flakes into a pan and mix with 1 cup of vegetable oil until infused.
- Add soy sauce, vinegar, sugar, salt (to taste) and the finely ground mixture to the pan with oil and chilli flakes. Mix until you get a runny/oily consistency (add more oil if needed).
- Heat the mixture on very low heat while stirring for 3-4 minutes.
- Adjust salt, sugar, chilli and vinegar according to taste.
- Let the mixture cool to room temperature.
- After cooling down, pour into an airtight container.
- Store in a cool dry place or the refrigerator.
- Use as needed in cooking or serving.