| 1 | This dip is made from mature, or brown, sour tamarind. |
| 2 | This should be peeled before use, and the fibrous strands within the pod, and the seeds of the fruit discarded. |
| 3 | You may also buy tamarind in a compressed block, and this is equally suitable. |
| 4 | This recipe is an example of thai unwillingness to let anything go to waste: tamarind water is used as an ingredient of many dishes, and is prepared as shown below. |
| 5 | Yet this dip is something to use the tamarind paste that otherwise might be discarded. |
| 6 | In general we make tamarind juice (nam makham piag), when we need to use it. |
| 7 | All that is required is to store the paste in a jar until you have enough to make the dip. |
| 8 | However don"t make the mistake we did once of using a tupperware container to store the paste - the tamarind stained it and we were never able to get it clean. |
| 9 | Use a glass preserving jar and keep it in the refrigerator. |
| 10 | Place two tablespoons of tamarind paste (3 if the seeds are still in place) in a jug, and pour 1 cup of boiling water over it. |
| 11 | Leave to steep for 15 minutes, then mash thoroughly and leave to steep for a further 15 minutes. |
| 12 | Pour the mixture through a muslin bag, and squeeze thoroughly to extract as much juice as possible. |
| 13 | The juice is nam makham piag (tamarind juice), and may be used in other recipes. |
| 14 | Ensure that you discard any remaining seeds or fibrous material from the pulp and reserve it. |
| 15 | You need 1 cup of "exhausted" tamarind pulp for this recipe. |
| 16 | Pound the shrimp in a mortar and pestle. |
| 17 | Dry fry the chilis until aromatic, then crush. |
| 18 | Place the shallots and garlic, unskinned, under the grill or broiler, and toast until aromatic and the skins begin to discolor, then peel and chop. |
| 19 | After preparation you should have the quantities listed. |
| 20 | Fry the shrimp paste in a very small amount of oil until aromatic. |
| 21 | Combine the ingredients and grind to a smooth paste in a mortar and pestle (or food processor), then fold in the tamarind paste. |
| 22 | Serving & storage accompanies fish dishes or vegetable crudits. |
| 23 | Will keep 2-3 weeks in a refrigerator |
