Fermented Bean Paste

This is a classic chilli crab-style sauce, minus the egg, which I serve over steamed mussels. The fermented bean paste is also a good base for stir fries, soups and pot dishes such as mapo tofu.

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Instructions

1.	Cut the chillies in half and discard the stalks and seeds.
2.	Roughly chop and put in a blender with the soybeans or paste, master chilli paste and 2 tablespoons water, and blend to a paste.
3.	The paste will keep refrigerated for 5 days, or freeze it.