Roasted nam prik

Yield: 1 servings

Measure Ingredient
5 \N Garlic clove(s), unpeeled
5 \N Shallots, unpeeled
5 \N Red chilies
1 small Piece trassi (shrimp paste)
1 tablespoon Brown sugar
1 teaspoon Tamarind concentrate


Put the garlic and shallots in a heavy frying pan and dry-fry until the skins are dark brown and the insides soft. Dry-fry the chilies and the trassi wrapped in foil, until the trassi darkens and the chilies soften. Peel the garlic and shallots, chop the chilies, removing the seeds, and pound or process everything to a paste. Store in an airtight jar in the refrigerator for about a week.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 76 Submitted By DIANE LAZARUS On 02-16-95

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