Monday, 29 October 2012

Hot Red Pepper Dip with Corn and Lime Chips


A bowl of this hot Red Pepper Dip with some Chilli and Lime corn chips makes a delicious fiery snack. You can adjust the heat to suit yourself but the quantities I used won't leave your mouth burning for long. If you don't like too much heat you could start with a little less Hot Samoan Boys Chilly sauce and add more as you go.

I have used several Asian ingredients here which are readily available at Asian food shops . Palm sugar comes in discs and I found that the easiest way to deal with one was to bash it lightly with a rolling pin. This reduced it to coarse crumbs. The shrimp paste I used was called Kapi shrimp paste. It came in a jar from Thailand.
The Chilli and Lime Chips were made by Harvest Natural Foods Limited and are Gluten Free.

I made this dip in my mini chopper but it could also be made in a food processor.


1 large red pepper ( seeded and chopped)
1 teaspoon of shrimp paste
The juice of 2 limes
2 tbsp of crushed palm sugar
1 teaspoon of Hot Samoan Boys Chilli Sauce


Whizz all together in several bursts until the mixture  is reduced to a coarse paste.
Serve with Chilli and Lime Corn Chips.

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