Roasted chili paste
- Servings : NA
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 30m
This is a basic roasted chili paste used in Vietnamese cooking. It serves as a more refined and tasty alternative to using raw chilli paste.
- 1 tablespoon peppercorns
- ½ cup finely chopped shallots
- ½ cup vegetable oil
- 1/4 cup finely minced garlic about 8 cloves
- ¼ cup Chilli flakes
- 1/3 cup soybean paste
- 2 tablespoons rice wine
- 2 tablespoons sugar
- pinch of red food colouring
Combine the pepper-corns and red food colouring in a spice grinder (or use a mortar and pestle) and grind coarsely. Set aside.
In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold.
Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.
Stir in the red pepper flakes and the peppercorn mixture, mixing well. Add the wine, sugar, and soy sauce and continue cooking, stirring for 1 minute longer.
Remove from the heat and let cool completely. Use immediately, or transfer to an airtight container and refrigerate for up to 3 months.