Ingredients: (Makes 250 g/8 oz/1 cup)
- Oil, for frying
- 20 Asian shallots, sliced
- 10 garlic cloves, sliced
- 3 tablespoons dried shrimp
- 7 dried long red chillies, chopped
- 3 tablespoons tamarind purée or 3 tablespoons lime juice
- 6 tablespoons palm sugar (jaggery)
- 1 teaspoon shrimp paste
Method:
Heat up the oil in a saucepan or wok and fry the garlic and shallots together until golden, then transfer from the wok to a blender or food processor.
Fry the dried shrimp and chillies for 1-2 minutes, then add these to the blender along with the remaining ingredients and blend. Add as much of the frying oil as necessary to make a paste that you can pour.
Put the paste back in a clean saucepan and bring to a boil. Reduce the heat and simmer until thick. Be careful because if you overcook this you will end up with a caramelized lump. Season sauce with salt or fish sauce.
Chili jam is used as base for recipes, especially stir-fries, as well as a seasoning or accompaniment. It will keep for several months in an airtight jar in the refrigerator.