How to Make Chilli Prawn Paste - Quick and Easy Recipe
How to Make Chilli Prawn Paste or Chilli Shrimp Paste, if you Prefer
I absolutely love chilli, possibly to the extent where it could be said that I have an addiction. It doesn’t have to be so hot that my eyes stream and I run around choking, though I confess this does happen from time to time. I actually prefer the slightly milder chillies, where you can taste the flavor, as well as being hit by the capsaicin.
This is my Chilli Prawn Paste
As soon as I see a bottle of chilli prawn paste, I start drooling
So I have to keep it hidden out of view, in a cupboard; otherwise I would be eating it by the teaspoon all day long……and you know what that can do to a person’s digestion. Let’s just say very good if you want a natural colonic clean-out, not so good if you are travelling!
I first got this idea for a recipe after buying Chinese crispy prawn chilli from a Chinese wholesalers in North London
I started craving it, and suffering from withdrawal symptoms when the bottle was empty and I couldn't immediately get hold of any more because it was too far to travel.
It just seemed like common sense to check the label to find out approximately what was in the ingredients, and then see if I could come up with something different but just as nice. I feel quite satisfied with the result, though I say it myself.
The Last Spoonful of My Purchased Chili Prawns
Collect all your equipment and ingredients together first
- Cutting board
- sharp kitchen knife
- large frying pan
- wooden spoon
- food blender
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Ingredients for Chilli Prawn Paste
Ingredients for your Chilli Prawn Paste
- 6 oz Chillies
- 4 Garlic Cloves
- 1 Tablespoon Chilli Prawn Powder or Dried Prawns
- 1 Red Pepper, (optional)
- ¼ Onion, (optional)
- 2 Tablespoons Olive Oil for frying, and additional olive oil to cover the contents in a jar
- 2 Teaspoons Sugar, (or half sugar/half Stevia)
- ¼ Teaspoon Salt
- 2 Teaspoons Lemon Juice
You can vary how hot you make this Chili Paste
Some chilies are very hot indeed, and others so mild that they are almost like peppers. So just choose your chillies carefully. And, of course, the more red pepper goes in to the mixture, the milder it will be, as the hot flavor will be diluted.
This quantity will make a small bottle of chilli prawn paste, which will last up to a month, or even more, if completely covered with olive oil.
This paste really needs to be a bit sweet as well as a bit hot, so it does need sugar. However I have suggested an alternative, using part sugar and part Stevia.
I think sugar has a better flavor, but if you are health-conscious, Stevia is OK when it's well disguised in a jar of chilli.
This is what dried prawns look like before they are cooked:
Instructions for Making Chilli Prawn Paste
- Wash the chilli and pepper and cut off the stems. You can use the chilli seeds, but discard the red pepper seeds. Chop them into small pieces. Then peel and finely chop the garlic and, if you are using it, chop the onion.
- Fry the chilli, pepper and garlic (and onion if you are using it) in the olive oil for about five minutes, on a medium to high heat, adding the prawn powder or dried prawns, and stirring regularly to ensure uniform browning without sticking to the base of the pan.
- Add sugar and salt to taste, turn down the heat and continue cooking until the mixture is fairly dark in colour, adding the lemon juice just before the end.
- Spoon the mixture into a food blender, adding a little more olive oil to make it more liquid. Blend until the mixture turns into a slightly lumpy paste (it’s quite nice to find a tiny lump of chilli or prawn in your mouth, rather than a completely smooth paste).
- Empty the mixture into a small jar and cover the contents with a small amount of olive oil, which will help to preserve it.
Using red pepper and onion will bulk up the ingredients, and the pepper will make the mixture less strong, whilst the onion will add a slightly different flavour. Just experiment, experiment – that’s what I do.
Chillies, red pepper and garlic frying
Now label the bottle of Chili Prawn with the contents and date
Best stored in the fridge, but it does keep quite well in the store cupboard.
Incidentally, if your mouth is burning and your whole face tingling, don't drink water -it will just prolong the agony.
Instead, take a mouthful of yogurt, or drink some milk.
What Part Does Chilli Play in Your Life? I assume you like Chilli or you wouldn't be on this page! Here's a Poll:
How often do you eat chilli?See results without voting
If You Don't Want to Make it,You Can Buy Ready-Made Crispy Prawn Chili on Amazon
I love this chilli product - sometimes I just take a teaspoonful and crunch it in my mouth, without using it as a flavoring on oriental food - it's sweet, crispy and hot, but not so hot that you can't eat it by the mouthful - if you are that way inclined, like me!
I can strongly recommend it, and have been using it for years, sometimes buying several bottles at a time to store and to give to my chilli-loving family as presents
More of My Foodie Pages
- How English Food Tastes Have Changed Since World War II
English taste in food has changed substantially over my lifetime. It reflects immigration, technology, globalization, health concerns, ease of use, and price considerations. My experience of changes
- How Food Tastes in Fresh Produce Have Changed Over the Years
I was a War baby and food rationing was a way of life - I didn't know any different. It's interesting to see how our habits have changed over three quarters of a century, what with globalization and immigration, not to mention improvements in technol
- Marmite Yeast Extract - My Favorite Savoury Spread
Marmite is a traditional British savoury spread, made from yeast. Marmite has a distinctive strong, salty flavour, and is very popular throughout the British Isles. IIt is actually a by- product of beer brewing
© 2014 Diana Grant
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