This method may seem a bit crazy to some but the final product is outstanding. It can be used as a base in soups, curries and great for dressings.

Makes 1 cup

ingredients

500ml veg oil

6 large red chillies, deseeded but left whole

6 shallots, sliced thinly

4 cloves garlic, sliced thinly

1 -2 Tbsp Fish sauce

2-4 tsp sugar (to taste)

1-2 Tbsp tamarind (dissolved in water)

Method

Put the oil in a deep-sided pot and heat to hot.

Carefully add the chillies and fry very briefly (1 minute) or until skin is crisp, remove and drain.

Now add the shallots and fry until crisp 1-2 minutes, remove and drain.

Continue with the garlic and fry for 1 minute or until crisp. Remove and drain and now fry the ginger for a minute or two or until crisp. Drain.

Turn off the oil and set aside to cool.

Once all the ingredients have cooled pound them with a pinch of salt in a mortar and pestle until fine.

In a small-medium sized saucepan add 2 tablespoons oil which is from the pot you cooked all the ingredients in. Add all the pounded chilli mixture, fry briefly, and then add the sugar, fish sauce and tamarind water. Cook for a minute or two then remove from heat.

Store in fridge for up to two weeks.

 

QUICK CHILLI SOUP – heat up 1 litre of stock in large pot, add 1-3 Tbsp chilli sauce (recipe above) to liquid. Taste and add dash more fish sauce or pinch of sugar if needed.

To serve place the cooked noodles, handful greens, mung beans and handful fresh coriander into bowl, with plenty of fresh lime juice, ladle over the hot chilli stock and serve immediately.