Thai sweet chilli jam

Thai sweet chilli jam

By
From
Ben's BBQ Bible
Makes
535 g
Photographer
Billy Law

This sophisticated version of sweet chilli sauce is fantastic served with grilled scallops and prawns or smeared over barbecued fish or pork ribs. It’s somewhat complicated to make but worth the effort.

Ingredients

Quantity Ingredient
500ml sunflower oil
125g garlic, sliced lengthwise
250g red asian shallots, sliced lengthwise
1/2 cup dried shrimp, rinsed in hot water and drained
8 dried long red chillies
125g palm sugar
75g tamarind paste
1 tablespoon fish sauce
salt

Method

  1. Heat 375 ml of the oil in a wok or large saucepan. Fry the garlic and shallots separately until lightly golden, then remove and drain. Be careful, as they will continue to cook and darken once removed from the oil.
  2. Fry the shrimp and chillies until fragrant, then remove and drain. Purée the fried ingredients with the remaining oil to form a paste. Transfer to a saucepan and bring to the boil.
  3. Add the palm sugar, tamarind paste and sh sauce. Season with salt and simmer for 2–3 minutes until thick. The sauce will keep for up to 1 week in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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