Ingredients
Dried Large Chilies: 50g (deseeded for a milder heat and vibrant color).
Shallots: 1 cup
Garlic: 1/2 cup
Dried Shrimp: 1/2 cup (ground or pulverized into a fine powder).
Shrimp Paste (Kapi): 1 tablespoon (wrapped in banana leaf and grilled for fragrance).
Palm Sugar (or Coconut Sugar): 3-4 tablespoons.
Tamarind Concentrate: 3-4 tablespoons.
Fish Sauce: 2-3 tablespoons.
Vegetable Oil: For roasting and frying.
Instructions
Roast the Aromatics: In a dry pan over low heat, roast the dried chilies, shallots, and garlic until fragrant and slightly charred. This step is essential to achieve that authentic smoky flavor.
Pound the Paste: Using a mortar and pestle, pound the roasted chilies, shallots, and garlic until fine. Add the grilled shrimp paste and continue to pound until fully combined.
Incorporate the Shrimp: Add the ground dried shrimp to the mortar and mix until well integrated.
Fry the Paste: Heat a little vegetable oil in a pan over low heat. Add the pounded mixture and stir-fry until the fragrance is released.
Season: Stir in the palm sugar, tamarind concentrate, and fish sauce. Continue to cook on low heat, stirring constantly, until the ingredients meld together into a rich, dark-colored paste. (If it becomes too thick, add a splash of water).
Cool and Store: Once the flavor is balanced (sweet, savory, with a hint of tang), remove from heat. Allow the paste to cool completely before transferring to a clean, airtight container.
Tips for Success
Grilling the Shrimp Paste: Wrapping the shrimp paste in a banana leaf and grilling it is a traditional technique that removes raw "fishy" odors and deepens the earthy, umami profile.
Storage: To keep it fresh for a long time, pour a thin layer of vegetable oil over the surface of the paste in the jar; this acts as a natural seal.
The "Secret" Texture: Some old-school recipes involve pounding a little bit of "Thua Tat" (Thai peanut brittle) into the paste, which adds a wonderful crunch and nutty richness.
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