Mala Paste for Hotpot, by Pippa Middlehurst

"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


Hot to make Mala Paste

  1. Add the shallots, garlic and ginger to a blender and pulse to form a paste.
  2. 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.
  3. 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.
  4. Store in an airtight jar in the fridge until needed.
© Speciality Cooking Supplies Limited 2024


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