Ingredients
| 50ml neutral cooking oil | |
| 300g shallot, sliced | |
| 3 spring onions, sliced | |
| 4 cloves garlic, crushed | |
| 1½ tablespoons brown sugar | |
| 3 tablespoons Lee Kum Kee chilli bean paste | |
| 3 tablespoons sriracha sauce | |
| 1½ teaspoons Sichuan pepper, ground | |
| ½ teaspoon white pepper, ground | |
| ½ cup light soy sauce | |
| 1 tablespoon balsamic vinegar | |
| ½ tablespoon fish sauce (optional) |
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Instructions
| 1. | Heat the oil in a medium-sized pot and add the shallots, spring onions and garlic. |
| 2. | Cook over a moderate heat, stirring regularly, for 8-10 minutes until beginning to caramelise. |
| 3. | Add the sugar and continue cooking for 3-4 minutes. |
| 4. | Add the chilli bean paste and sriracha sauce and continue cooking for 1-3 minutes until your nostrils tingle. |
| 5. | Add the crushed dry spices and cook for a minute until fragrant. |
| 6. | Add soy sauce, vinegar and fish sauce, if using. Bring to a simmer for 3-4 minutes and remove from the heat. |
| 7. | Put in a food processor and blitz for 1-2 minutes to amalgamate. |
| 8. | Allow to cool and store in the fridge for up to a week. |
| 9. | Toss through noodles, stir-fries and soups. |
Food styling, recipes & photography David Neville