Executive Chef Tony Pat of Nonya suggests using this chili sauce with shrimp satay or grilled fish and vegetables.

Executive Chef Tony Pat, Los Angeles, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak dried chilies in 1/4 cup hot water until soft, about 10 minutes. Whirl mixture in blender until smooth.

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  • In a 10-inch frying pan over medium-high heat, stir bell pepper, onion, garlic, dried shrimp, and fresh chilies in salad oil until vegetables are limp, about 3 minutes.

  • Stir in dried chili mixture, tamarind concentrate, brown sugar, and salt; cook 2 to 3 more minutes.

Source

Nonya

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