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6 large dried red chiles
6 cloves garlic, unpeeled
2 shallots, unpeeled, halved
2 tsp dried shrimp paste
2 tbsp dried shrimp
3 tbsp
tamarind water
2 tbsp palm sugar or brown
1 tsp salt
1/3 cup (3 fl oz / 80ml) vegetable oil |
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Method :
In a dry wok or frying pan over medium
heat, fry the chiles, garlic and shallots, stirring often, until they
darken and become dry and brittle. When the chiles are charred on both
sides, after 3-5 minutes, transfer them to a plate. Leave the garlic and
shallots in the pan until they darken and feel tender when pressed, 5-8
minutes longer, then transfer to the plate.
Split open the chiles and shake out the
seeds. Peel the garlic and shallots. Wrap the dried shrimp paste in a
piece of aluminum foil, and place the packet directly on a stove-top
burner turned on to medium-high heat. Toast, turning once or twice,
until fragrant, 1-2 minutes. Open the packet; if the shrimp paste
crumbles, it is ready. Let cool.
In a blender, process the dried shrimp to
a fine powder. Add the chiles, garlic, shallots, dried shrimp paste,
tamarind water, palm sugar or brown sugar, salt and about 1 tablespoon
of the vegetable oil. Blend until a smooth paste forms. In a small
saucepan over medium-high heat, warm the remaining vegetable oil and add
the paste.
Reduce the heat to a gentle sizzle and fry
the pate, stirring frequently, until it darkens to a deep reddish dark
brown and has a sticky, oily consistency, 10-15 minutes. Let cool,
transfer to a jar, cover tightly, and refrigerate for up to 1 year.
Makes about 1 cup (8 fl oz / 250ml)
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