Hot And Sour Sauce

Ingredients

1/4 cup grape seed or corn oil

1/2 cup thinly sliced shallots

1/4 cup thinly sliced garlic

2 tablespoons chopped dried red finger chiles

1/2 fresh red Thai chile

1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices

1/8 teaspoon belacan (shrimp paste)

1 1/2 tablespoons palm sugar

2 tablespoons tamarind paste

2 tablespoons red-wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon nam pla (Thai fish sauce)

3/4 teaspoon salt

Preparation

Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

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