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PrintONG CHILI SAUCE
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
For curry paste
- Pound all the curry paste ingredients together until smooth and set aside.
For Ong chili paste
- Stir-fry the curry paste with oil until aromatic then add the shrimp and tomatoes. Stir-fry until the shrimp is fully cooked.
- Season with fish sauce and sugar. Stir-fry until the contents are mixed together then spoon into a bowl. Garnish with scallions and serve with sticky rice and assorted vegetables.
INGREDIENTS
For curry paste
- 5 Dried bird chili, soaked in water
- 5 Cayenne dried peppers, cut into pieces and soaked in water
- 3 bulbs Shallots
- 6 cloves Garlic
- 1 teaspoon Shrimp paste
For Ong chili paste
- 300 grams Minced shrimp
- 200 grams Tomatoes, finely chopped
- 3 tablespoon Sugar
- 50 grams Fish sauce
- 2 tablespoon IDHAYAM Mantra Peanut oil
- 2 tablespoon Curry paste
- Assorted fresh vegetables such as cabbages, cucumber, eggplants, etc.
- Scallions for garnishing bulbs
5 comments for “Ong Chili Sauce”
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