Method

• Put the oil in a deep-sided pot and heat to hot
• Carefully add the chillies and fry very briefly (1 minute) or until skin is crisp, remove and drain
• Now add the shallots and fry until crisp 1-2 minutes, remove and drain
• Continue with the garlic and fry for 1 minute or until crisp
• Remove and drain and now fry the ginger for a minute or two or until crisp
• Drain
• Turn off the oil and set aside to cool
• Once all the ingredients have cooled pound them with a pinch of salt in a mortar and pestle until fine
• In a small-medium sized saucepan add 2 tablespoons oil which is from the pot you cooked all the ingredients in
• Add all the pounded chilli mixture, fry briefly, and then add the sugar, fish sauce and tamarind water
• Cook for a minute or two then remove from heat
• Store in the fridge for up to two weeks
• QUICK CHILLI SOUP – heat up 1 litre of stock in large pot, add 1-3 Tbsp chilli sauce (recipe above) to liquid
• Taste and add dash more fish sauce or pinch of sugar if needed
• To serve place the cooked noodles, handful greens, mung beans and handful fresh coriander into bowl, with plenty of fresh lime juice, ladle over the hot chilli stock and serve immediately