Mala Paste for Hotpot, by Pippa Middlehurst
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Easy
"Málà means ‘numbing and spicy’ and the Sichuan peppercorns in this paste are where that taste sensation comes from. Málà paste is great for use as a general seasoning when something spicy and tingly is required, or as a hotpot seasoning."
This recipe is from Bowls & Broths by Pippa Middlehurst (Quadrille, £16.99) Photography: India Hobson
Ingredients for Mala Paste
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3 shallots, sliced
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1 garlic head, peeled
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1 tbsp ginger, grated
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2 tbsp neutral oil
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1 tbsp fermented black beans, rinsed
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1 tbsp pickled jalapeño juice
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1 tsp ground coriander
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1 tsp ground fennel
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2 tbsp light (soft) brown sugar
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1 tbsp honey
Hot to make Mala Paste
- Add the shallots, garlic and ginger to a blender and pulse to form a paste.
- Heat the oil in a heavy-based frying pan over a medium heat and fry the ginger-garlic-shallot paste for 2–3 minutes until fragrant and softened.
- Add the rest of the ingredients to the pan and mix. Allow the mixture to bubble for a further 2 minutes before transferring back to the blender (there’s no need to wipe it out) and blitzing to a paste. Alternatively, you could use a stick blender.
- Store in an airtight jar in the fridge until needed.
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