Nam Prik Pao
Ingredients
- dried chili 75g (big dried chili 50g and small dried chili 25g)
- dried shrimp 75g
- garlic 125g
- shallot 200g
- salt 1 teaspoon
- palm sugar 1 teaspoon
- water 1 cup
- vegetable oil 4 tablespoon
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Method
- The chilies into a skillet and toast them over low heat. You don't want them to burn so keep your heat fairly low. They should be done after about 4 or 5 minutes. Let them cool.
- The dried shrimp into a skillet and toast them over low heat. You should be done after about 4 or 5 minutes. Let them cool.
- Slice your shallots in half. Place in a cast iron skillet, face down, over medium heat, add garlic. Dry roast until shallots begin to scorch. while this is happening Turn the garlic over every minute.
- When the shallots are charred (check them - there's no other way) flip them over. Keep flipping your garlic. When it's all soft remove from heat and let cool. Remove the peels on both the garlic and shallot.
- Combine all the ingredients except the oil.
- It is not easy to puree this stuff. You can use a small food processor. That works. Kind of. Or you can grind manually in a mortar and pestle. That works better.
- It pour the oil into a small frying pan and heat over medium low heat.
- When the oil starts to shimmer add the paste and fry, stirring regularly, for about 4-5 minutes.
- Gradually add water and continue stirring until all the water is gone.
- It will darken a bit and begin to give off a rather intense aroma. After smelling it, it's done. You'll get it when you get there.
- Nam prik pao stores well in a small jar for weeks in the fridge.
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Dried Chili
Dried Shrimp
Garlic
Shallot
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