18min 4 ppl
Nam Prik Pao
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
257 kcalper person
Protein 7g
Carbs 20g
Fats 16g
About this dish
A deeply savoury, sweet-sour Thai chilli jam of slow-fried shallots, garlic and dried shrimp — the secret richness behind a proper tom yum.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Thai shallotspeeled and thinly sliced8
- Garlic clovespeeled and thinly sliced10 cloves
Fish & Seafood
- Dried shrimpsoaked in warm water for 10 minutes, drained30 g
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Palm sugarchopped40 g
Spices & Seasonings
- Dried Red Chilliesstems removed15
Oils & Condiments
- Shrimp paste1 tbsp
- Fish sauce1 tbsp
- Vegetable Oilfor shallow-frying100 ml
Utensils
- Wok
- Food processor
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Heat the vegetable oil in a wok over medium heat and fry the shallots for 5 minutes until golden, then lift out with a slotted spoon.
Approx. 6 minutes
2
Fry the garlic in the same oil for 3 minutes until golden, then lift out with a slotted spoon.
Approx. 4 minutes
3
Fry the dried chillies in the same oil for 1 minute until deep red, then lift out with a slotted spoon.
Approx. 2 minutes
4
Fry the dried shrimp in the same oil for 2 minutes until fragrant, then lift out with a slotted spoon and set the oil aside to cool.
Approx. 3 minutes
5
Blend the fried shallots, garlic, chillies and shrimp with the shrimp paste to a coarse paste in a food processor.
Approx. 5 minutes
6
Return the paste to the wok with 3 tablespoons of the reserved frying oil and cook over low heat for 5 minutes, stirring constantly.
Approx. 6 minutes
7
Stir in the palm sugar, tamarind paste and fish sauce and cook for 5 minutes until glossy and jam-like.
Approx. 6 minutes
8
Remove from the heat and leave to cool completely before transferring to a jar.
Approx. 3 minutes
