Recipe

Nam Prik Pao Roasted Chilli Paste Recipe


Nam Prik Pao Roasted Chilli Paste Recipe Frantic / All my dishes
1 year, 7 months ago
Open the kitchen windows wide and prepare for a smoke out ... but the result is worth it!
Prep:10m Cook:20m Servings:200

Frantic

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Ingredients
  • 6 large cloves garlic, whole and unpeeled
  • 2 medium sized onions, whole and unpeeled
  • 2 tspns shrimp paste
  • 6 large dried red chillies
  • 2 tblspns ground dried shrimp
  • 3 tblspns brown sugar
  • 2 tspns tamarind concentrate mixed with 2 tblspns hot water
  • 2 tblspns vegetable oil, for frying

Directions
  1. In a heavy based iron pan, dry fry the unpeeled garlic and onions over a fierce heat until they're charred.
  2. Cool, discard skins and chop them roughly.
  3. Wrap the shrimp paste in aluminium foil and dry fry in same pan for several minutes on each side. Cool and unwrap (should be crumbly).
  4. Place all ingredients (except oil) in a food processor, blender or mortar and pestle.
  5. Process into a smooth paste adding 1 tblspn vegetable oil to help bind ingredients.
  6. Fry resulting paste in 2 tblspns oil in a saucepan, gently stirring so it doesn't catch or burn.
  7. Taste to see if extra tamarind juice, sugar or any salt is required to balance flavours.
  8. Cook for several minutes, then cool and place in a sterilised jar with a tightly fitting lid.
  9. This paste keeps for several months in a refrigerator.

Not quite what you're looking for? See more Homemade Ingredients / Herbs And Spices
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