Chile Shallot Paste

Chile Shallot Paste

Pungent shallots and dried chiles cook down into a deep, sticky condiment paste.

Total 50 min Makes 16 oz Calories 68/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Shallots and dried chiles are slowly fried in oil until softened and caramelized, then pounded or blitzed into a thick, glossy paste. Spoon it over grilled meats, stir into noodles, or fold into rice for a smoky, savory depth. The paste keeps well in the refrigerator, making it a useful make-ahead condiment for Southeast Asian style cooking.

Ingredients

  • 12 dried red chiles, stemmed and seeded
  • 1 cup shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 1/2 cup vegetable oil
  • 1 tablespoon shrimp paste
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 cup warm water

Method

  1. Place the dried chiles in a bowl and cover with hot water. Let soak until softened, about 15 minutes, then drain and roughly chop.

  2. In a food processor, combine the soaked chiles, shallots, and garlic. Pulse, scraping down the sides as needed, until a coarse, slightly chunky paste forms.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  4. Add the chile-shallot mixture to the skillet and fry, stirring frequently, until fragrant and the raw edge mellows, about 5 minutes.

  5. Reduce heat to low, add the shrimp paste, brown sugar, and salt, and continue cooking, stirring often, until the paste turns a deep brick-red and the oil separates slightly, 15 to 20 minutes.

  6. Stir in the warm water a tablespoon at a time to loosen the paste to a thick, spreadable consistency.

  7. Remove from heat and let the paste cool to room temperature before transferring to a jar.

  8. Store the chile shallot paste covered in the refrigerator for up to two weeks.

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    Chile Shallot Paste

    Shallots and dried chiles are slowly fried in oil until softened and caramelized, then pounded or blitzed into a thick, glossy paste. Spoon it over grilled meats, stir into noodles, or fold into rice for a smoky, savory depth. The paste keeps well in the refrigerator, making it a useful make-ahead condiment for Southeast Asian style cooking.

    50 min 16 oz 68 cal

    Ingredients

    • 12 dried red chiles, stemmed and seeded
    • 1 cup shallots, peeled and roughly chopped
    • 6 cloves garlic, peeled
    • 1/2 cup vegetable oil
    • 1 tablespoon shrimp paste
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1/4 cup warm water

    Method

    1. 1

      Place the dried chiles in a bowl and cover with hot water. Let soak until softened, about 15 minutes, then drain and roughly chop.

    2. 2

      In a food processor, combine the soaked chiles, shallots, and garlic. Pulse, scraping down the sides as needed, until a coarse, slightly chunky paste forms.

    3. 3

      Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

    4. 4

      Add the chile-shallot mixture to the skillet and fry, stirring frequently, until fragrant and the raw edge mellows, about 5 minutes.

    5. 5

      Reduce heat to low, add the shrimp paste, brown sugar, and salt, and continue cooking, stirring often, until the paste turns a deep brick-red and the oil separates slightly, 15 to 20 minutes.

    6. 6

      Stir in the warm water a tablespoon at a time to loosen the paste to a thick, spreadable consistency.

    7. 7

      Remove from heat and let the paste cool to room temperature before transferring to a jar.

    8. 8

      Store the chile shallot paste covered in the refrigerator for up to two weeks.