Ingredients: (Makes 185 g/6 oz/¾ cup)
90 ml/3 fl oz oil
2 Asian shallots, finely chopped
2 garlic cloves, finely chopped
40 g/1½ oz dried chilli flakes
¼ teaspoon palm sugar (jaggery)
Method:
Heat the oil in a small saucepan and fry the shallots and garlic until brown. Add the chilli flakes and palm sugar and stir well. Season with a pinch of salt to taste.
Use as a dipping sauce or accompaniment. The sauce can be stored in a jar in the refrigerator for several weeks.