Peanut, Sesame, Chilli Shrimp Relish

Makes approximately 600g

Ingredients

50g annatto, soaked in cold water and squeezed out
50g peeled weight green ginger, coarsely grated
50g garlic, peeled weight, finely chopped
50g dried shrimp crushed
200g Southern Rocklobster oil
10 cayenne tilar (dried broken chillies)
20g Sichuan pepper, roasted, cooled and crushed
5g rough powdered hot pepper (sometimes called Sichuan chilli flakes)
1 bunch coriander with roots, roots finely chopped, leaves used for another purpose
100g freshly roasted sesame seeds
100g roasted crushed raw peanuts

Method

On very low heat fry the garlic, chilli, dried shrimp, cayenne and Sichuan pepper until it is very dark and the oil very red. Add the powdered pepper and coriander roots cook and for a further couple of minutes then stir through the sesame seeds and peanuts. Keeps indefinitely and although it would probably keep well out of the fridge we keep the relish in the fridge.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009