Nam phrik phao

 

5       large dried spur chilies, roasted

8       roasted shallots

6       cloves roasted garlic

1       cup ground dried shrimp

¼      tsp. salt

3       tbsp. fish sauce

1       tbsp. palm sugar

1 ½  tbsp. tamarind juice

2       cups vegetable oil

 

Pound roasted chilies and salt together well. Follow with roasted shallots and garlic, continue pounding until mixed well.

Add shrimp paste, pound lightly to combine. Transfer the mixture to a pan, sauté in oil until fragrant. Season to taste with fish sauce, sugar and tamarind juice, stirring well.