Dr. Dadd’s Chinese Chilli Paste is one of the two jars DR Food Services started with in 1996, and still its best known. It is a Sri Lankan take on Chinese chilli oil: crushed dried chillies cooked in oil with garlic, dried prawns and soya sauce, so it is mildly hot, a little sweet and deeply savoury rather than fiery. The prawns give it a gentle seafood depth.
How to use
Stir a spoonful into fried rice, noodles or a devilled stir-fry, spread it on bread or a sandwich, serve it beside rice and curry, or use it as a dip for spring rolls, cutlets and grilled meat or fish. A little goes a long way. Keep the jar closed in a cool, dry place and use a clean, dry spoon. Follow the storage directions on the label once opened.
Ingredients
- Dried chillies
- Vegetable oil
- Garlic
- Dried prawns
- Soya sauce
- Iodised salt
- Sugar
About this product
- Jars of 200 g and 350 g
- Sugar 8.1 g per 100 g (front-of-pack label)
- Contains crustaceans (prawns) and soya. Check the jar label for the full allergen list
Made in Sri Lanka by DR Food Services (DR Foods), which has made chilli paste and Maldivefish sambol since 1996. Its jars are sold in Cargills, Keells and Spar supermarkets across Sri Lanka and exported abroad.
