Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chili Paste with dried Shrimps
This is the quintessential Sri Lankan spice paste – so delicious that you'll want to eat almost everything with it at once!
Cooking time: 40 minutes
Ingredients (yields approx. 450 g)
| Ingredients | ||
|---|---|---|
| 250 | ml | vegetable oil |
| 1 | small red onion, thinly sliced | |
| 15 | g | ginger, roughly chopped |
| 15 | g | garlic, roughly chopped |
| 40 | g | dried shrimps |
| 1 | tablespoon(s) | Maldivian fish flakes |
| 75 | g | dried red chili flakes |
| 1 | tablespoon(s) | sugar + extra for seasoning |
| 2 | tablespoon(s) | soy sauce |
| 1/2 | teaspoon(s) | salt |
- Heat 125 milliliters of oil in a small wok or pan over medium heat. Add the onions and fry until crispy and brown, then remove with a slotted spoon and drain on paper towels. Reduce the heat to low, add ginger and garlic to the oil, and fry until golden brown, about 5 minutes, then remove with a slotted spoon and drain with the onions.
- Finally, add the shrimps and Maldivian fish flakes, fry for another 5 seconds, then remove and drain. Once all the fried ingredients have cooled to room temperature, transfer them to a blender and blend at short intervals until a coarse paste is formed.
- Add the remaining oil (125 milliliters) to the pan. Return the paste to the pan and toss together with the chili flakes for 30 seconds. Be careful not to burn the delicate chili flakes, as they may become bitter. Finally, add the sugar, soy sauce, and salt, stir well, and season to taste. Store in a tightly sealed container in the refrigerator.
