Chilli Fire

Hot Habanero Paste
Silver Medal 2014 Royal Melbourne Fine Food Awards

Are you mad enough to play with Fire? Like its name implies, Matchett's Award Winning Chilli Fire is arguably one of Australia’s hottest locally made condiments. It will bring tears to the eyes of those who love their chilli's and send those with softer palettes searching for a carton of milk! Great for friends and enemies alike! It is made from Australian Habanero chilli peppers.

Heat Rating:  "Very Friggin Hot!"
Volume:  200g / 2lt tub (subject to availability)
Best Before Date:  36mths from manufacture

200 ml 2 litres $12.00

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Recipe Ideas

Fiery Prawn Curry

Laksa

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4 Tbl vegetable oil
\n1 onion - diced
\n4 garlic cloves - chopped
\n1 inch square fresh ginger - grated
\n1 kg green prawn meat - vein removed
\n1 tsp Matchett's Chilli Fire - more if you are mad!
\n1 x 420ml tin of coconut milk
\nJuice of 2 lemons
\n1 Tbl palm or brown sugar
\n1½ Tbl fish sauce
\nGarnish:
\n½ bunch fresh coriander leaves - chopped
\n½ bunch Thai basil
\n1 fresh chilli - sliced into rounds
\nLemon wedges
",
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In a wok, heat the oil.  Add onion, garlic, and ginger. 
\nFry until soft. Add prawns.
\nCook over a high heat until the prawns begin to turn orange.  
\nAdd Chilli Fire and toss well.
\nAdd coconut milk, 1/2 of the lemon juice, sugar and fish sauce. 
\nCook until simmering.
\nCheck the flavour. Add more Chilli Fire, sugar, fish sauce and 
\nlemon juice if desired.
\nTop with garnish and serve directly to the table in the wok accompanied 
\nwith jasmine rice and steamed Asian greens.
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        "Preparation Time": "10 mins",
        "Cooking Time": "10 mins",
        "Serves": "4",
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4 Tbl oil
\n2 x onion – chopped
\n6 cloves garlic – chopped
\n2 inch square ginger – chopped
\n2 tsp Matchett’s Chilli Fire
\n800ml coconut milk
\n3 Cup chicken stock
\n4 sticks lemon grass
\n2 chicken breasts – diced
\n400g green prawn meat
\n4 Tbl fish sauce
\n500g Hokkien noodles
\n400g bean shoots
\nGarnish:
\n½ bunch mint
\n½ bunch coriander
\nChopped red chillies & spring onions
\nFried shallots
",
        "Method": "
In a pot heat the oil and fry off the onion, garlic and ginger until soft.
\nAdd the Chilli Fire and fry for a few seconds. 
\nAdd the coconut milk, chicken stock and lemongrass. 
\nBring to the simmer. Add chicken and prawns and gently cook for five minutes. 
\nAdd the fish sauce, noodles and bean shoots.
\nServe in large soup bowls and top with garnish.
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