Ingredients:

250g (8.8 oz) unsalted butter, softened to room temperature
1 tbsp chilli powder (or to taste)
1 tbsp tamarind paste
3 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 small red shallot, finely sliced
1 tbsp finely chopped coriander

Preparation time: 15 minutes

Method:

Place the ingredients for the crying tiger butter into the bowl of a food processor. Blend until smooth. Alternatively, mix by hand with a fork.

Transfer the butter to a sheet of baking paper. Fold the baking paper over the butter and roll to form a cylinder. Twist the ends. Place in the freezer until firm.

Slice in to generous rounds and serve with steak or chicken.

Contributor: Cam