Nam Prig Pud (Fried Chill Paste)

Ingredients:

50g dried shrimp
6 whole dried chillies
75g garlic cloves, peeled and thinly sliced
1 1/2 tbsp palm sugar
1 tsp salt
100g shallots, peeled, halved and thinly sliced
1 tsp shrimp paste
2 tsp tamarind paste
120ml cooking oil
120ml water

Method:

Pour the oil into a wok over low heat. Add the dried shrimp and stir to coat in the oil. Continue stir-frying until the shrimp turn golden brown and crispy. Remove the shrimp with a slotted spoon and set aside.

Add the dried chillies to the oil and stir fry for a few seconds, or until they darken and become crunchy. Drain the chillies with a slotted spoon and set aside.

Now add the sliced garlic to the oil remaining in the wok. Stir-fry over low heat until golden brown then remove with a slotted spoon and set aside. Finally, add the sliced shallots and fry until golden brown (about 5 minutes).

Place the shrimp in a stone mortar and pound until finely ground. Scoop out with a spoon and set aside. Now add the fried chillies to the mortar with the salt and pound until finely ground. Add the fried garlic and shallots and grind until smooth. Stir in the palm sugar and shrimp paste along with the pounded dried shrimp.

Add a little more oil to the wok then scrape in the contents of the mortar. Stir-fry gently over low heat until the mixture is bubbling (the mixture will thicken as you cook). You are looking for a thick paste that still flows from a spoon. If it's too thick add a few tablespoons of water.

Bring to a boil then taste the mixture and adjust the seasonings to taste (sugar, tamarind and salt).

Scoop the mixture into a jar. Either use straight away or cover with a tight-fitting lid and store in the refrigerator. It will keep for several weeks. The paste also freezes well.