Vietnamese Chili Sauce (Ớt Sa Tế)

• 份量: 3 servings
• 活動時間: 5 minutes
• 總時間: 10 minutes

食材

38g cup chili peppers

3 shallots (peel; leave whole)

4 stalks lemongrass (only use the bottom tender white/light green ends; thinly slice crosswise)

6 garlic cloves (peel; leave whole)

1/2 cup vegetable oil

1 tablespoon Korean red pepper powder Gochugaru (you can also use ground paprika or cayenne)

1 teaspoon sea salt

2 teaspoons fish sauce

3 teaspoons sugar

1 teaspoon MSG (optional)

步驟

Chop

Add chili peppers, shallots, sliced lemongrass, and garlic cloves in a food processor. Chop coarsely. You can alternatively, chop everything by hand.

Pan fry aromatics

In a medium-size saucepan, heat up vegetable oil. Add chopped chili peppers, shallot, lemongrass, garlic mixture. Fry until on medium-low heat for 5 minutes. Stir continuously to prevent burning.

Add spice

Add red pepper powder and season to taste with salt, fish sauce and MSG.

Storage

Transfer to an air-tight container and keep in the fridge. Sate will last for 3 to 4 months in the fridge.