Roasted Chili Paste

Nam Prik Pow • Roasted Chili Paste

2 cups (500 ml) vegetable oil 8 shallots, sliced

6 cloves garlic, sliced 1 cup (160 g) dried prawns V2 cup (50 g) small dried chilies 1 tablespoon palm sugar

3 tablespoons fish sauce

1 V2 tablespoons tamarind juice V3 teaspoon salt

Heat the oil in a wok and fry the shallots and garlic until golden brown; remove from oil and drain. Add the dried prawns and chilies and fiy until golden brown; remove from oil and drain.

In a food processor or blender, process the prawns, garlic, chilies, shallots and sugar until the mixture is well blended. Add the fish sauce, tamarind juice, salt and cooled oil from the wok and blend to obtain a finely textured paste.