Nam Prik Phao

Name: Nam Prik Phao
Yield: Makes 300 ml
Cuisine: Thai
Ingredients: salt; 2 tablespoons tamarind paste; 1 tablespoon dried shrimp paste; 8 small dried red chillies; 4 garlic cloves, crushed; 4 shallots, sliced; 3 tablespoons nam pla (Thai fish sauce); 3 tablespoons nam pla (Thai fish sauce); 1 tablespoon palm sugar or brown sugar (optional); 1 tablespoon palm sugar or brown sugar (optional); 100 ml vegetable oil

Roasted Chilli Sauce

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

In Thailand, this fragrant and spicy-hot sauce makes the perfect accompaniment to many dishes: stirred into fried rice with vegetables or seafood or, the way I like it, brushed over grilled fish or shellfish.

Ingredients

100 ml vegetable oil
4 shallots, sliced
4 garlic cloves, crushed

Asia
Thailand
Fish course
Sauce
Side dish
Pescatarian
South East Asia
Spicy
Gluten-free

Method

Heat the oil in a wok or large frying pan and add the shallots and garlic. Cook until lightly golden, then remove with a slotted spoon to a blender.
Add the chillies and shrimp paste to the wok or pan and fry for 1 minute. Remove with a slotted spoon to the blender, reserving the oil in the wok.
Add the sugar, if using, to the blender and blitz. Add t