Nam Prik Pao - Roasted Chilli Paste
Apr 18th, 2008 by ashvattha
Nam Prik Pao - Roasted Chilli Paste
Small dried chilies ½ cup
- Fish sauce 3 tbsp.
- Vegetable oil 2 cups
- Salt 1/3 tsp.
- Shallot, sliced 8
- Garlic cloves, sliced 6
- Dried shrimp 1 cup
- Palm sugar 1 tbsp.
- Tamarind juice 1 ½ tbsp.
Method:
Heat the oil in a wok and fry the shallots and garlic until golden brown; remove from oil and drain. Add the dried shrimp and dried chilies; fry until golden brown; remove from oil and drain.
In a mortar or blender, grind the shrimp, garlic, chilies, and shallots and sugar until mixture is blended well. Add the fish sauce, tamarind juice, salt and cooled oil from the wok into the blender; blend until you have a finely texture sauce.
Can be stored in the refrigerator for at least 3 – 4 months.
