Hot, heady and delicious, this versatile chili sauce from South East Asian is a real blinder and goes brilliantly well with whole crabs or prawns. It also freezes well.
Makes: 1 litre
Preparation & Cooking Time: 25 minutes
Effort Level: easy
Shelf Life: 3 days in fridge. 3 months in freezer
8-10 medium heat red chilies
6 garlic cloves
50g fresh ginger root
4 lemon grass stalks
1 tbsp coriander seeds
4 tbsp tomato ketchup
2 tbsp ketjap manis
500ml tomato passata
400g tinned chopped tomatoes
Salt & pepper
chopping board and sharp knife
pestal & mortar or spice mill
large deep frying pan or wok
Here’s What You Do:
Dry roast the coriander seeds over a medium heat until they’re fragrant then grind to a powder using a spice mill or pestal and mortar and tip them into the food processor.
Now add the shallots, chilies (including seeds)garlic, ginger, the soft, white bulb inside the lemon grass (keeping the outer stem) and blitz everything to a paste. If you can’t get the paste smooth, add a splash of sunflower oil and blitz.
Pour 2 tbsp sunflower oil into a wok and add the chilli paste from the processor. Cook for 5 minutes over a medium stirring constantly.
Now add the passata, chopped tomatoes, ketchup, ketjap manis and the outer lemongrass stems to infuse the sauce and leave to simmer for 10 minutes. N.B The sauce might plop and splutter so cover with a lid or a wire mesh splash guard.
Taste and season with salt and pepper. Freeze or serve with seafood.