Chinese chilli paste is really popular in Sri Lanka. Sri Lankans Love this sweet, tangy and spicy chilli paste to accompany with most Chinese and Sri Lankan dishes. I always make my own with scratch. You can keep this for a longer period. If you do a larger batch of chilli paste make sure to put them in serialised jars.
When you cook different rice dishes as one pot meals can add a spoon or two chilli paste to make it look appealing and to give zing. I always use the fresh school prawns (Tiny prawns) in this. You can always use dried shrimp in this too. The chilli paste should contain pieces of prawns too. Never powder the prawns for chilli paste. The authentic Chinese chilli paste has a nice crunchy pieces of prawns.
To tell you the truth I even like the chilli paste on a piece of toast or even on a cracker. Shh …… 😀
Buy any Kind of a prawns and clean well. After wash several times. I am using 500 g of school prawns
Deep fry the prawns.
Process the prawns
When processed it should look like this.