This post relates to my broadcast that covered 2 dishes – chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha.
Chilli Sauce for Dumplings (1 hr 16 mins into video)
INGREDIENTS:
2 cups large chillies
5 cloves garlic
1 Tbsp white vinegar
1 Tbsp sugar
½ Tbsp salt
Cooled, boiled water (if needed)
METHOD:
Combine all ingredients except water in a blender (I used a Thermomix) and blitz on high for about 5 seconds. Add small amount of water as required to get to desired consistency and blend further to get a smooth paste.
Keep in fridge for up to a week or store in freezer.
Recipe link for my chilli crab can be found here >> https://jackiem.com.au/2017/03/14/cook-singapore-chilli-crab/
