Málàjiàng (Mala Hotpot Paste) is a traditional Chinese recipe, for the hot and spicy paste used to flavour Chinese hotpots. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Mala Hotpot Paste (Málàjiàng).
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Málàjiàng (麻辣醬) is the classic 'hot and spicy' Chinese paste used for flavouring hotpot broths before adding the cooking ingredients to it.
Ingredients:
3 shallots, sliced
1 head of garlic cloves separated and peeled
1 tbsp ginger, grated
2 tbsp neutral oil
1 tbsp ground Sichuan peppercorns
3 tbsp doubanjiang
1 tbsp red miso paste
1 tbsp fermented black beans, rinsed
2 tbsp pickled jalapeños, chopped
1 tbsp jalapeño pickling juice
1 tsp ground coriander seeds
1 tsp ground fennel seeds
1/2 tsp ground White Cardamom Pods
2 tbsp Shaoxing rice wine
1 tbsp Sichuan chilli oil
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp soft brown sugar
1 tbsp honey
1 tbsp fish sauce
2 tbsp sesame oil
Method:
Combine the shallots, garlic and ginger in a blender. Pulse to chop then render to a paste.
Heat the oil in a wok or heavy-based frying pan over medium heat. Once hot add the ginger-garlic-shallot paste and stir-fry for 2–3 minutes until fragrant and softened.
Add the remainder of the ingredients to the wok and stir to combine. Allow the mixture simmer 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, use a stick blender directly in a pan.
Transfer the paste mixture to a jar, seal with an air-tight lid then allow to cool completely before storing in the refrigerator until needed.
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