Chinese Style Sesame Chilli Paste
Anyone who know me knows that I love chilli. Chilli sauce, chilli oil, chilli paste, fresh chillies, dried chillies, chilli powder, chilli jam… I love heat in my food. But if you ask me about my favourite, I’ll start waffling because I just can’t pick one. And I think that’s because I just don’t believe that you can have a “one size fits all” chilli recipe. The chilli of choice and the flavours it comes with have got to be right for the particular cuisine and dish you are using it for.
So this recipe is my “go to” chilli paste for when I’m in the mood for cooking up some Chinese. It’s perfect for dipping vegetable spring rolls or wontons and it is a key component in the sauce for my Indo-Chinese style spicy vegetable noodles.
- • ¼ cup dried bird’s eye chillies
- • 3 tbsp red chilli flakes
- • 4-5tbsp toasted sesame oil
- • boiled water (just enough for immersing the chillies)
- Place both the bird’s eye chillies and the red chilli flakes into two separate bowls.
- Pour just enough boiled water over each to cover the chillies. Let the chillies soak for a good hour in which time they will rehydrate and soften.
- Drain the water from both bowls, don’t worry if a little water remains.
- Blitz the bird’s eye chillies in a food processor until they are roughly chopped.
- Add the chopped bird's eye chillies to the chilli flakes, along with the toasted sesame oil and mix. There you have it, it’s as simple as that!