Thai Seafood Chilli Sauce
20 Thai bird chilies
15 cloves of garlic
6 tablespoons lime juice
3 tablespoons water
1 tablespoons fish sauce and 1 tbsp salt
½ teaspoon of salt for pounding the chilies and garlic
1 tablespoon sugar
Method
Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins).
Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins).
Alternatively, blend or use a food processor or even just mince if you need to, but grinding by hand is the best method.
Add the crushed chilies and garlic to a bowl, then add the lime juice, water, fish sauce, salt and sugar, and mix thoroughly.
Start adding the ingredients especially the fish sauce and sugar gradually, and taste test and add more as needed.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210172581325586&set=pcb.1823127861281474&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-thai-seafood-chili-sauce.html
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