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Chilli & Vinegar Momo

Chilli & Vinegar Momo

Ingredients For the Sauce:
  1. 4-5 whole dried red chillis
  2. 2 tsp sichuan peppercorns
  3. 3 tbsp oil
  4. 1 tsp sesame oil
  5. 3 tbsp vinegar (mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
  6. 1 tbsp soy sauce
  7. 1 tsp sugar
  8. 1 tsp minced fresh garlic (about 3 medium cloves)
  9. 1 tsp toasted sesame seeds
Ingredients To Cook and Serve:
  1. 2 tbsp lightly crushed roasted peanuts (optional)
  2. 2 tbsp chopped coriander
For the Sauce
  1. Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush. Transfer to a small saucepan.
  2. Heat oil in a skillet over medium heat until simmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
  3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).
To Cook and Serve:
  1. Heat oil in a pan. Arrange Prasuma momos in a single layer on the pan and heat until base in evenly brown. Add water into the pan until the momos are 1/3 immersed in water. Cook on high heat until the water evaporates and the momos heat up nicely. Be careful not to burn the momos. Transfer the momos to a serving platter. Spoon sauce on top. Sprinkle with peanuts and chopped coriander and serve immediately.
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