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)

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Recipe 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

YIELD: 1/3 cup

UNITS: US

INGREDIENTS

Nutrition

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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