Prep 5 mins
Cook 5 mins
Got this from a friend who is amazing chef. There is heat to this recipe so beware! It makes a wonderful paste to keep in the fridge or freezer and add at the last minute to sauteed chicken or prawns.
- Warm butter in saucepan or microwave until just barely melted. Add remaining ingredients and mix well. Cool, stirring occasionally. Refrigerate up to a week or freeze in tbsp size quantities.
- To prepare chicken or prawns: Place about a pound or pound and a half of sauteed chicken pieces or peeled, boiled, drained prawns into a pot. Add about 2 tbsp glaze to the pot and cook over very low heat stirring often to coat completely. Allow it to caramelize slightly. Serve warm or at room temperature. Adjust the amount of paste according to how spicy you like your food. We sometimes add up to 4 tbsp for this much chicken or seafood.
Excellent spice paste!! This had a nice level of spice for us, but next time I might add a bit more cayenne as we like things super spicy. I grated the garlic instead of mincing it so that it would incorporate better into the paste. This recipe makes quite a volume, way more than 2-4 servings. I got a whole jar out of it, so I have plenty left to try in other dishes. I used this to glaze prawns, and it was delicious. Thanks for posting! Made for PAC Fall 2009.