BY: Taste Hong KongIngredients
200g white sesame seeds
5-6 tbsp extra virgin olive oil
Method
You may or may not need to pick through and wash your white sesame seeds, but in case you have doubt if there is any dirts or impurities, clean it. That is, wash the seeds thoroughly in a fine sieve under running water. Or, nest the sieve in a large bowl, and wash seeds thoroughly in several changes of water.
Drain sesame seeds until no more water drips off or dry completely (frying very wet sesame seeds takes more efforts and time).
Heat a large heavy-bottomed pan over low to medium flame, without any oil (this is what we called ‘white wok’); put in sesame seeds, stirring constantly. As their color turns from pearl white to golden brown, about 10 minutes (when you shall also hear some crackling sound). Remove from heat, and let cool.
Put roasted sesame seeds in a food processor with two table spoons of olive oil. Process on medium speed, stopping the machine to scrap down the paste from the side in about 15 seconds. Add another spoon of oil and process again. You may again need to stop the processor every 5 to 10 seconds until it reaches your desired consistency (add 1 or 2 more spoons of oil if required), about a minute.
Serve immediately or store in an airtight container in the refrigerator . It should last a couple of months.
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