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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Executive Chef Tony Pat of Nonya suggests using this chili sauce with shrimp satay or grilled fish and vegetables. Ingredients:
1/4 cup seeded dried hot red chilies |
1/2 cup minced red bell pepper |
1/3 cup minced onion |
3 tablespoons minced garlic |
2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste) |
1/4 cup minced seeded fresh hot red chilies |
2 teaspoons salad oil |
3 tablespoons liquid tamarind concentrate (or lime juice) |
1/3 cup firmly packed brown sugar |
1/2 teaspoon salt |
Directions:
1. Soak dried chilies in 1/4 cup hot water until soft, about 10 minutes. Whirl mixture in blender until smooth.
2. In a 10-inch frying pan over medium-high heat, stir bell pepper, onion, garlic, dried shrimp, and fresh chilies in salad oil until vegetables are limp, about 3 minutes.
3. Stir in dried chili mixture, tamarind concentrate, brown sugar, and salt; cook 2 to 3 more minutes.
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