Tom Yum Chili Paste

Ingredients

ChefLeeZ - Cooking - Tom-yum-chili-paste

15 large dried red chilies
15 shallots
15 cloves garlic (not Thai garlic)
2 tbsp tamarind juice
1 tbsp palm sugar
1 tbsp fish sauce
1 cup vegetable oil

 

Additional Information

 

Uses of tom yum chili paste include: soups, stir fries, salads or as a sandwich spread and you can season it to your taste: with additional fish sauce, sugar and tamarind juice or for that extra spicy hot simply add birds eye chili.

 

Rating: make about 1 cup
Serving Size: as required in each recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Instructions

  1. Cut the chili to 1c.m. slices, slice shallot and garlic very thin.
  2. 2 Fry chilli over low heat in 1?2 cup of oil until chilli changes colour, remove chilli from the oil.
  3. Reuse the oil to fry the garlic until golden brown and remove from the oil and repeat to fry the shallots until golden brown.
  4. Put chilli, garlic and shallot in mortar and pound with pistol until mixed well.
  5. Transfer the contents from the mortar to the oil add the tamarind juice, sugar, soya /fish sauce and stir over low heat for near 3 minutes. Remove from heat, cool for storage or use warm.

Notes

Uses of tom yum chili paste include: soups, stir fries, salads or as a sandwich spread and you can season it to your taste: with additional fish sauce, sugar and tamarind juice or for that extra spicy hot simply add birds eye chili.

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