Search
by Ingredient

Nam Prik Pow (Black Chili Paste)

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by yerit

This dip will give any food a much richer taste, and add spiciness.

YIELD

4 cups

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 237
CUP ML VEGETABLE OIL
for deep frying
4 115.6
OUNCES ML/G JALAPEÑO PEPPER
dried
1 237
CUP ML SHALLOTS
chopped *
1 237
CUP ML GARLIC
chopped
8 231.2
OUNCES ML/G SHRIMP, DRIED
or prawns *
2 3E+1
TABLESPOONS ML SHRIMP PASTE *
79
CUP ML FISH SAUCE
nam pla *
¼ 59
CUP ML SUGAR

Directions

Heat a small pan with the oil and deep fry the dried peppers, shallots and garlic until dark brown.

Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.

Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes.

Remove, cool, and place in a jar with a tight lid and use as needed. It will keep indefinitely.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 585 84% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 26%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

    Email this recipe