Instant Everything Condiment

Food styling, recipes & photography David Neville

	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)

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.