Roasted Chile Paste, Prik Pao
Prik Pao is a pounded chile paste that's bursting with flavor, a key ingredient in tom yum, and all-purpose staple in every Thai kitchen. It's rare to find anyone making it by hand these days, so many pre-made prik pao are found in stores.
ImportFood.com products used in this recipe:
Whole dried chile
Stainless steel Thai spoon
Granite mortar & pestle
Tao charoal burner
Related video: Handmade Thai Curry Paste
Also, two Thai recipes using Prik Pao:
Bu Pad Phong Kari
Prik Pao (roasted chili paste fried in oil)
1/2 cup garlic
1/2 cup fresh shallot roughly chopped
2 tablespoons shrimp paste
1 3/4 cups dried chilis with no stem
1/2 cup tamarind paste, seedless
2/3 cup dried shrimps
5 tablespoons palm sugar
2 tablespoons fish sauce
1/4 teaspoon salt
2-3 tablespoons vegetable oil
Pour hot water into the dried shrimps to help it to get soft. In dry wok with low heat, roast garlic. Keep stirring until turn golden and fragrant. Remove from heat and set aside. Roast shallot in wok until golden and fragrant, remove from heat and set aside. Roast shrimp paste until fragrant, remove from heat and set aside. Roast dried chills in wok until golden and fragrant, remove from heat and set aside. Put tamarind into a small bowl, add water just until covered, then squeeze with your hand a couple times. Transfer paste to cutting board then chop for easy pounding, set aside.
Drain and rinse dried shrimps then add to mortar and pestle. Pound until fine, remove and set aside. Put roasted chilis into the mortar, pound until fine Add dried shrimp to the mortar, followed by garlic, shallot, shrimp paste and tamarind paste. Season with palm sugar, fish sauce and salt, pound until well blended. In a wok with medium heat, add oil . Add chile mixture into heated oil and stir fry until fragrant. Remove from heat. Enjoy!