This sauce is the perfect choice for your next hotpot, and is also nice as a sauce for noodles. Once you have made your hotpot, just dip the boiled vegetables and meats into the sauce and get ready to enjoy the strong flavours! We have made ours quite spicy so adjust the number of chillies depending on your own tastes, but don’t make it too mild, its meant to be spicy.
It should be ready in under 30 minutes including preparation time, and the recipe should make enough for 3 to 4 portions.
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Special Cooking Equipment Used
Step 1: First add 10 bird eye chillies and 1 whole peeled garlic into a food processor, and blend into a paste.
Step 2: Next add in 3 whole pickled garlic, and blend again into a paste.
Step 3: Next add in 4 pieces of preserved bean curd and 2 tbsp of the juice that comes with the curd, along with 3 tbsp of the juice that comes with the pickled garlic, and 5 tbsp of chilli sauce. Continue blending until you are left with a thick sauce.
Step 4: Finally add in 2 tbsp of sesame seeds, and blend one last time. The reason we don’t just add everything in together is to ensure that it all gets broken down so there are no lumps.
Step 5: Now pour the sauce into a saucepan along with 1 1/18 tbsp of salt, 3 tbsp of lime juice, 1 1/2 tbsp of sesame oil, 3 tbsp of malt vinegar, 3 tbsp of sugar, and 1/3 cup of water. Mix everything together while heating the sauce on a medium heat. Stir regularly and keep heating for about 5 to 10 minutes until the sauce is simmering hot and has taken on that vibrant orange colour.
Then just serve with your hotpot and enjoy! We hope you enjoyed the recipe, if you are looking for more Thai dips and sauces recipes then check out our youtube playlist we have lots more recipes!