Yield: about 1 liter
Ingredient Amount
Vegetable oil As needed to fry in (about 48 oz. or enough to be 3" deep in a small rondo (the products must be able to float in oil)
Dried Shimp 60 g
Shallots. Sliced 1/8” thick 400 g
Garlic cloves, sliced 1/8” 200 g
Small dried red chili peppers 30 g
Nam Pla 125 ml.
Tamarind pulp (strained) 125 ml
Palm Sugar 125 g
Method
Soak dried shrimp for 5 minutes to soften
Start with cool oil in rondo and gently cook shallots until golden, remove from oil and repeat with garlic, remove garlic from oil and repeat with chilies, remove chilies from oil and repeat with soaked shrimp
In a blender, puree fried ingredients and about 60 ml of oil from frying, with tamarind pulp, sugar, and fish sauce until coarse consistency
Remove from heat and cool. Keep refrigerated in tightly sealed container.