Chilis in Oil (Nam Prik Pow)
Yield
1 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
garlic
finely chopped |
|
| 3 | tablespoons |
shallots
finely chopped |
|
| 3 | large |
red chilis, dried
deseeded, coarsely chopped |
* |
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 45 | ml |
garlic
finely chopped |
|
| 45 | ml |
shallots
finely chopped |
|
| 3 | large |
red chilis, dried
deseeded, coarsely chopped |
* |
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
Directions
Heat the oil, fry the garlic until golden brown, remove with a slotted spoon and set aside.
In the same oil fry the shallots until crispy, remove and set aside.
Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic.
Pound together.
Reheat the oil, add the paste and warm through.
Add the sugar and salt and mix well to give a thick black/red sauce.
