Nam Prik Pow (Black Chili Paste)
This dip will give any food a much richer taste, and add spiciness.
Yield
4 cupsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
for deep frying |
|
| 4 | ounces |
jalapeño pepper
dried |
|
| 1 | cup |
shallots
chopped |
*
|
| 1 | cup |
garlic
chopped |
|
| 8 | ounces |
shrimp, dried
or prawns |
* |
| 2 | tablespoons |
shrimp paste
|
*
|
| ⅓ | cup |
fish sauce
nam pla |
*
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
for deep frying |
|
| 115.6 | ml/g |
jalapeño pepper
dried |
|
| 237 | ml |
shallots
chopped |
*
|
| 237 | ml |
garlic
chopped |
|
| 231.2 | ml/g |
shrimp, dried
or prawns |
* |
| 3E+1 | ml |
shrimp paste
|
*
|
| 79 | ml |
fish sauce
nam pla |
*
|
| 59 | 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.
