Roast Chilli Sauce (Prik Bon Pat) - cooking recipe

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)

Preparation

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.