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
|
Make: - (1 hr)
- Stem CHILIS. Chop SHALLOTS small. Crush GARLIC
and chop small. Mix.
- 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.
- Drain the fried Chili Mix in a metal mesh strainer and let it
cool thoroughly.
- Grind the SHRIMP to powder in your spice grinder.
- 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.
- 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.
- Sealed tightly in a jar and stored in the refrigerator it will last
indefinitely.
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