Pungent and Spicy Dipping Sauce is the best partner for hot pot and seafood. To make dipping sauce spicy and aromatic, we fried spicy red chili, Sichuan peppercorns, garlic, and ginger to make aromatic cooking oil. Then mix with chili powder under low heat. Finally, use satay sauce to bring an adjusted salty taste. The chili sauce has a long-lasting pungent and spicy taste that is loved by most of the Asian foodies.
10 piecesspicy red chili
2 tablespoonsSichuan peppercorns
5 tablespoonschili powder
5 tablespoonschili oil
10 tablespoonssatay sauce
1. Stir occasionally when frying spicy red chili to make sure fry evenly and prevent burnt. It enables spicy red chili diffuse aroma into the oil.
2. Because satay sauce has salty flavor, no need to add extra salt or soy sauce.
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Add 3 tablespoons oil to the pot. Fry Sichuan peppercorn and stir over low heat until aromatic. Then remove and discard the peppercorns. Keep peppercorns oil in the pot. set aside.
Rinse and slice ginger. Peel and wash garlic. Cut spicy red chili into strips.
Pour chili oil into the pot, mix with Sichuan pepper oil. Add ginger slice, garlic clove, and spicy red chili to stir-fry.
When spicy red chili is fried, remove spicy red chili from the pot. Keep the fried oil.
Add chili powder to the pot, stir-fry over low heat until aromatic. Stir in satay sauce and mix well. Remove to a dipping sauce dish. Serve.