Roast Chilli Sauce (Prik Bon Pat)

1. Heat oil in a small saucepan.

2. Deep-fry the shallots and garlic until golden. Remove and drain.

3. Deep-fry the chillies. Remove and drain.

4. Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste.

5. Season with salt and sugar (if used), and thin with some of the deep-frying oil.

6. The sauce should taste hot and salty.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 pinches	0	0	0
Garlic Clove	2	0	0	0
peanut oil	0	0	0	0
palm sugar	1 pinch	0	0	0
chilies	4	0	0	0
red shallot	3	0	0	0