© Uthen Kamsurin has kindly permitted the use of this image.

  • 5 Small Red Chillie Peppers, (Thai Prik Chee Fah or Phrik Ki Nu are perfect), finely chopped
  • 4 Large Shallots, peeled and chopped
  • 2 Tsp Fresh Ginger, grated
  • 1 Tbsp Garlic , peeled and chopped
  • 1 Tsp Szechuan Peppercorns, roughly ground. The seed centre is redundant and is best to take the skin lining to grind for a smoother no gritty texture sauce
  • 3 Spring Onions (Scallions). White section only, chopped
  • 3 Tbsp Chinese Rice Wine (or dry sherry)
  • 1 1/2 Tbsp Tomato puree
  • 2 Tbsp Rice Vinegar
  • 1/2 Tsp Sesame Oil
  • 3 Tbsp Vegetable Oil
  • 1 Tbsp Water

  1. Heat the vegetable oil in a wok over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.
  2. Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.
  3. Remove from the heat and allow to cool.
  4. Transfer to a labelled and dated airtight jar and store in refrigerator.