Insanely Hot Chilli Padi Dip

When I name my recipes, I’m always unimaginative and factual. Call a yam rice, yam rice and a chocolate lava cake, chocolate lava cake. With the same principles in mind, I am naming this dip an “insanely hot chilli dip” because that is exactly what it is. This chilli sauce is really potent because it is primarily made up of seeds-on chilli padi (bird’s eye chili).

Chilli Padi Dip
Dipping shabu shabu meat slices in this spicy chilli padi sauce

It is so hot that it is almost mindless – even though my nose was running and my eyes were tearing from dipping my foods in it (not a pretty sight), I still persisted because it is so shiok (Singapore slang; satisfaction for eating something yummy). I love to make this easy chilli dip for steamboat, specifically for dipping shabu shabu meat slices.

Want to try it out but can’t take the heat? You can de-seed the chilli (wear disposable plastic gloves to prevent chilli burn) and it will be manageable. I did that once and my guests do not find this chilli dip spicy at all. But if you leave the seeds on, and increase the number of chilli padi used, I dare say this dip is not for the faint-hearted. You can adjust the heat of the dip by adjusting the number of chilli padi used (the more the hotter), and so I think the heat meter has no limit. My fiery threshold is 10-12 chilli padi (with a box of tissue next to me), what is yours?

Hot Chilli Padi Dip Recipe

Good news for chilli lovers – chilli is said to contain high levels of Vitamin C and can boost metabolism rate.

Insanely Hot Chilli Padi Dip

For the insanely hot version, don’t de-seed the chilli. Adjust the heat of the dip with the number of chilli padis used (the more the hotter). De-seeding the chilli will make them much milder and more manageable. Wear disposable plastic gloves when de-seeding chillis to prevent chilli burn.

Ingredients:

  • 10 chilli padi (bird’s eyes chilli) sliced; adjust according to how hot you like
  • 4 garlic cloves, peeled
  • 2 tbsp light soy sauce
  • juice of 2-3 limes
  • 1 tsp sesame oil

Directions:

  1. Using a food blender, blend chilli padi and garlic cloves together for a few seconds. Scrap out the contents using a spoon to a small bowl.
  2.  Add light soy sauce, sesame oil and lime juice to taste.