Lee Kum Kee chilli bean sauce, or toban djan, is a blend of chillies and fermented fava beans. The tingly, hot Sichuan spiciness makes this chilli bean paste a great condiment in its own right – though it’s usually stirred into dishes to bring an authentic, Western Chinese heat to sauces. Use chilli bean paste in fish fragrant aubergines, mapo dofu pock-marked bean curd and red meat marinades.
Lee Kum Kee is widely considered to be the finest producer of Chinese cooking sauces, and their chilli bean sauce does not disappoint.
Ingredients: Salted chilli pepper (48%), water, fermented soybean paste (water, salt, soybeans, wheat flour), fermented broad bean paste (9%) (broadbeans, water, salt, wheat flour), sugar, modified corn starch, dehydrated garlic (1%), chilli pepper powder, soybean oil, acid E270, flavour enhancers (E631, E627).
Allergy Advice: for allergens, see ingredients listed in bold. Contains MSG.
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