Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Oil

  2. 3 tablespoons 45ml Finely chopped garlic

  3. 3 tablespoons 45ml Finely chopped shallots

  4. 3 tablespoons 45ml Dry red chiles - deseeded (large)

  5. 2 tablespoons 30ml Sugar

  6. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Heat the oil, fry the garlic until golden brown, remove with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside.

  2. Fry the chiles until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.


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