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1/2
16
8
12
1
3
3
1
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c
cl
oz
c
T
T
T
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Dried Shrimp lrg.
Garlic
Shallots
Red Chili dry (1)
Oil
Tamarind sauce (2)
Palm Sugar
Fish Sauce
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Prep
- Rinse SRIMP briefly in warm water and drain thoroughly.
- Chop GARLIC medium.
- Slice SHALLOTS thin.
- Stem CHILIS.
- Make TAMARIND SAUCE if you aren't using concentrate.
Run
- Find a stainless steel bowl or saucepan sufficient to hold the hot oil
and a wire strainer. Get them ready to strain ingredients out of the
oil.
- Heat OIL in a sauté pan and fry Garlic until just
golden, then pour oil and garlic through the strainer. Put grlic in a
paper towel lined bowl to drain and return oil to the pan.
- Reheat oil and stir in Shallots. Fry stirring until shallots
begin to brown. Strain out and add them to the Garlic.
- Reheat oil and stir in Chilis. Fry stirring until chilis darken
noticeably but not blackened (a few black spots won't hurt). Strain out
and add them to the Garlic.
- Cool the oil quickly so some can be blended in.
- Put the fried ingredients in a small food processor or blender along
with 1/4 cup of the oil. Process, scraping down the sides, until you have
a smooth paste.
- Put the Paste in a small deep saucepan. Add Tamarind Sauce,
Palm Sugar and Fish Sauce. Cook slowly stirring often until
sauce darkens slightly. Cool, put up in a jar and refrigerate. It'll keep
for 3 months or so.
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