Seafood Shitɔ

 RECIPE: 

INGREDIENTS

 500 ml sunflower oil

 5 white onions

 5 cloves of garlic

 1 thumb of ginger

 3 scotch bonnet chilies

 1 sprig of rosemary

 2tbsp chili, powder

 1tbsp chili flakes

 100ml chicken stock

 1tbsp tomato paste

 150g dried ground prawns

 20ml fish sauce

 1tsp black pepper 

 1tsp salt 

 

PRÉPARATION

STEP 1: Add the onions, garlic, ginger, fresh chili, 1/4 of the oil and rosemary in to a food processor; blend until you get a nice smooth paste. 

STEP 2: Heat the remaining oil on medium heat and then add the paste to it (be careful not to overheat the oil). 

STEP 3: Simmer the the paste and oil for 10-15 minutes. 

STEP 4: Add the tomato paste and stir to incorporate. 

STEP 5: Add the chili powder and chili flakes and simmer for five minutes. 

STEP 6: Carefully add the chicken stock. 

STEP 7: Add the dried prawn powder; the sauce will thicken pretty quickly so be careful not to burn it (reduce the heat if you need to). 

STEP 8: season with salt and pepper and then let the sauce bubble away for a good half an hour. By then you should have achieved a dark, almost black, chili oil.  

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