Kaffir lime and chilli dressing

Kaffir lime and chilli dressing

By
From
Botanical
Makes
250 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
250ml peanut oil
3 garlic cloves,, thinly shaved
30g dried shrimps
15 limes, juiced
or 275ml lime, juiced
5 birdseye chillies
10 kaffir lime leaves
1 bunch vietnamese mint
300g caster sugar
1 tablespoon fish sauce

Method

  1. Heat oil in wok or suitable pan to 180°C. Line a tray with paper towels.
  2. Once the oil is the correct temperature shallow-fry the garlic on a spatula or spoon until almost golden and remove. Fry shrimps in the same way.
  3. Combine garlic and shrimps with lime juice, chillies, herbs, sugar and fish sauce in a food processor and liquidise. Adjust seasoning if necessary, and pass through a fine chinois. Refrigerate dressing until required.

Chef’s note

  • This is a great all-round dressing for Thai, Malay or Vietnamese-style dishes. It will last up to 2 weeks if refrigerated.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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