Thai Chilli Jam
Ingredients
- 1.5 cups of sliced shallots (sliced lengthway)
- 0.75 cup of garlic, (sliced lengthways)
- 0.3 cup dried long red chilli, deseeded and chopped roughly
- 5 slices galangal
- 0.5 cup palm sugar
- 4tbs tamarind water (or store bought concentrate)
- 4 tbs light soy sauce
- oil for deep frying
Preparation
In a pot heat oil to around 180c. If you don't have a thermometer just wait until it starts to shimmer. Deep fry shallots, garlic, chilli, galangal, and mushroom until golden. If you're using a normal size wok or saucepan I'd recommend doing this over two batches.
Blitz deep fried mixture in a food processor with the shrimp paste substitute if using. Use a few tablespoons of the left over oil to help with the blending.
In a pan add the blitz mixture, then add palm sugar, light soy sauce and tamarind water. Simmer until thick then you're done