Ingredients
| 3 teaspoons (20g) belachan/dried shrimp paste | |
| 60ml plain oil | |
| 8 tablespoons (160g) master chilli paste | |
| 1 tablespoon tamarind paste/purée | |
| 2 teaspoons chopped palm sugar |
This is a more complex and cooked-off chilli paste that can be used as a cooking base but also as a condiment with many dishes.
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Instructions
| 1. | Heat a wok, wide saucepan or frying pan over a medium-low heat and toast the belachan for a few minutes. |
| 2. | Add the oil to heat up then add the master chilli paste and cook, stirring regularly, for 10 minutes. |
| 3. | The oil will absorb into the paste at first, then as it becomes properly cooked it will separate out and the paste will have a deeper colour and flavour. |
| 4. | Stir in the tamarind paste and sugar. |
| 5. | This keeps well in the fridge for a few weeks. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.