Roast Chilli Sauce (Prik Bon Pat)

Name: Roast Chilli Sauce (Prik Bon Pat)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1/3 cup
Ingredients: peanut oil (for frying); 3 red shallots, trimmed and chopped; 2 garlic cloves, peeled and chopped; 4 -10 dried chilies (bird's eye); 2 pinches salt (large); 1 pinch palm sugar (optional)

Submitted by Leggy Peggy

"This dark, flavourful chilli sauce is a good accompaniment for rich Thai dishes. It is from David Thompson's authoritative book, Thai Food. Yield and prep and cooking times are approximate. Posted to serve with Recipe #269446, which was requested in the Asian Forum."

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Ready In:: 20mins
Ingredients:: 6
Yields:: 1/3 cup

ingredients

peanut oil (for frying)
3 red shallots, trimmed and chopped
2 garlic cloves, peeled and chopped
4 -10 dried chilies (bird's eye)
2 pinches salt (large)
1 pinch palm sugar (optional)

directions

Heat oil in a small saucepan.
Deep-fry the shallots and garlic until golden. Remove and drain.
Deep-fry the chillies. Remove and drain.
Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste.
Season with salt and sugar (if used), and thin with some of the deep-frying oil.
The sauce should taste hot and salty.

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RECIPE SUBMITTED BY

Leggy Peggy

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Thanks so much for visiting my page.   I love to cook and travel.   I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.   Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.   If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com   Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.

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