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Nam prik phao (roasted chili sauce)
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| Artist: |
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| Categories: |
Asian, Chili, Ethnic, Herbs & Spices, Roasted, Sauces & Dressings, Thai |
| Yield: |
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Ingredients:
| 1/2
| cup | Small dried chilies | | 2
| cup | Vegetable oil | | 8
| each | Shallots, sliced | | 1
| cup | Dried shrimp | | 1 1/2
| tbsp | Tamarind juice |
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Procedures:
| 1 | Heat the oil in a wok and fry the shallots and garlic until golden brown; remove from oil and drain. | | 2 | Add the dried shrimp and dried chilies; fry until golden brown; remove from oil and drain. | | 3 | In a mortar or blender, grind the shrimp, garlic, chilies, shallots and sugar until the mixture is blended well. | | 4 | Add the fish sauce, tamarind juice, salt and cooled oil from the wok into the blender; blend until you have a finely textured sauce. | | 5 | This can be stored in a glass jar in the refrigerator for about 3-4 months. | | 6 | Recipe |
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