1/2 cup dried shrimp
15 dried long red chillies
10g fried shallots
20 garlic cloves
4 tbs fish sauce
60g palm sugar
3 tbs tamarind paste
soak chilli and dried shrimp in hot water for 10 mintues
remove, towel dry.
Using a mortar and pestle, pound garlic, shallots, chilli and shrimp into a paste, this may take a while and some elbow grease.
In a hot wok, bring paste to a boil then add palm sugar and tamarind paste, keep stirring until thick and paste darkens in colour. allow to cook and keep in an air tight jar.
Keeps for 2 weeks in the fridge
be prepared for a fairly pungent aroma during cooking, but the flavour will delight.
For the purists, i didn't fry ingredients nor did add oil to the final mixture, but i feel the flavour and consistency would rival traditional methods without the fat.
Add as a condiment to any dish
Enjoy!!
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