Tibetan hot chilli dip
Spice lovers will enjoy this versatile dip, made from garlic, chilli, cumin seeds and sichuan peppercorns for extra kick. The dry mix is great as the base of chilli sauces, too
- Serves: 100 persons
- 3garlic cloves
- ginger, washed but not peeled, roughly chopped
- ½tsp sichuan peppercorns
- 1tsp coriander seeds or ½ tsp ground coriander
- ½tsp cumin seeds
- 170ml sunflower oil (or other flavourless oil)
- 50g hot chilli flakes
- 1tbsp sesame oil
Step 1In a blender or small food processor, blend together the garlic, ginger, peppercorns, coriander and cumin seeds, and 1 tsp of salt to a rough paste, adding a tbsp of water to help everything move a bit more easily.
Step 2Put 1 tbsp of the oil into a frying pan over a medium heat. When it is hot, add the mixture to the pan and cook for 4-5 minutes, stirring constantly to make sure nothing burns. Add the chilli and mix everything through, then turn off the heat and set aside to let the flavours mellow a little.
Step 3Meanwhile, heat 150ml of the oil in a pan until it is very hot (test it by dropping in a tiny amount of the mixture – if it’s hot enough, it will sizzle). Put the frying pan back over a low heat and carefully pour the hot oil into the pan. Stir briskly for 4-5 minutes – keep a close eye on it and take it off the heat immediately if it starts to burn. As soon as the chilli darkens to a rich reddish-brown, it is ready. Quickly decant the sepen into a serving bowl and keep stirring for a further minute, then add the sesame oil and stir it through. Allow it to cool a little before serving.