Chinese Chilli Paste from Scratch

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.

You will need a cup of chilli flakes.

Get about 250 ml oil for the paste and extra for deep frying the prawns.

Get 1/2 cup of vinegar.

get one onion or several shallots, garlic, 3 inches ginger

1/2 cup of sugar and enough salt to your taste

Add onion, Ginger, Garlic with vinegar and process until creamy

Put the pan on the stove and add the oil.

When the oil is hot add the process in gredients and stir fry well.

Afer add thechilli flakes and stir well. but make sure not to burn the chillies. Always the  pot should be on low heat.

Stir well and add sugar. Stir again. Make sure not to burn.

Add the deep fried and processed prawns in to the pan. Stir well.

Store in sterelized jars.

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