Nam Prik Pao

  • 4 Tbsp  oil
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  chopped shallots
  • 3 Tbsp  coarsely chopped dried red chillies
  • 1 Tbsp  fermented shrimp paste
  • 1 Tbsp  fish sauce
  • 2 tsp  sugar
  1. Heat the oil, add the garlic and shallots and fry briefly, remove from the oil and set aside.
  2. Add the chillies and fry until they start to change colour, then remove them and set them aside.
  3. In a mortar and pestle or processor homogenise the shrimp paste, add the chillies, garlic and shallots, blending each in before adding the next.
  4. Over low heat return all the ingredients to the oil, and fold into a uniform paste.
  5. Seasoning may be adjusted for personal preference. 
Store max 10 days refrigerated due to risk of botulism