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Spicy And Crispy Chili Paste

This Spicy & Crispy Chili Paste is used in many of my dishes. For example, Malaysian Chili Pan Mee, fried rice or noodles, etc.

How To Make Spicy And Crispy Chili Paste


6 (150 grams) Shallots, sliced
6 Cloves (30 grams) Garlic, sliced
3 Tbsp Dried Shrimps, soaked and pat dry
30 grams Dried Chilies
3 Red Chilies, coarsely chopped
5 Bird’s Eye Chilies, chopped
2 Tbsp Cane Sugar
1/4 tsp Sea Salt
6 Tbsp Peanut Oil


Heat peanut oil over medium heat. Cook the garlic and shallots until they are golden brown in color. Remove and set aside. Then fry the dried shrimps until crispy, remove and set aside. Fry the red and bird’s eye chilies until soften and dark red in color. Then remove and set aside. Lower the heat and fry dried chilies until crispy. Remove, set aside and reserve the cooking oil. Let it cool for 5 minutes. Combine all the ingredients in a food processor. Process until all the ingredients become a paste. Season the chili paste with sea salt and sugar. Mix in the reserved oil and store in an airtight container.


  1. Hi! Please advise whether the dried chillies need to cook first in hot water before frying ? Thanks!

    1. No, just wipe the dried chilies, if necessary.


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