Serving
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Black Chili Paste
Thailand
  -   Nam Prik Pow
Makes
Effort:
Sched:
DoAhead:  
6-1/2 oz  
***
1 hr  
Total
Pretty powerful stuff but not excessively hot and with a distinct shrimpy flavor. It can be used to add depth of flavor and hotness to stir fries and noodle dishes that need perking up. Refrigerated in a tightly sealed jar it will keep indefinitely.




1
2
2
1/4
2
1/2
2
1
oz
oz
oz
c
oz
T
T
T
Chili dry (1)
Shallots
Garlic
Oil
Dried Shrimp
Shrimp Paste
Fish Sauce
Sugar
  1. Stem CHILIS. Chop SHALLOTS small. Crush GARLIC and chop small. Mix.
  2. In an iron skillet heat Oil fry chili mix, turning down the heat as the ingredients dry. Use patience and low heat because you must not burn the ingredients or you will have a bitter taste. If you see a wisp of smoke get the pan off the heat and onto a cool surface right now! Your objective is a uniform dark brown color, though there will be some lighter specks and the chilis will still have some red color.
  3. Drain the fried Chili Mix in a metal mesh strainer and let it cool thoroughly.
  4. Grind the SHRIMP to powder in your spice grinder.
  5. Grind All Ingredients together to a dry paste using a large stone mortar or a mini-prep food processor. In the mini-prep start with the Dried Shrimp and Sugar, then add the Shrimp Paste, then the drained chili mix and finally the Fish Sauce. At this point you'll have to scrape down the sides a few times. After all that I usually pund it a bit in the mortar for an even finer texture, but that's optional.
  6. Put the completed paste back in the skillet and heat stirring over low flame until it is quite hot and dry, but it should not at any time smoke. You should end up with a rather dry paste.
  7. Sealed tightly in a jar and stored in the refrigerator it will last indefinitely.
NOTES:
  1. Chilis:   Dry red Thai chilis or red de Arbol will do fine. If you aren't hot on hot it'll be much milder with the common Japones. If you like hot and can only get Japones use at least twice as much. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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