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¼ of a block of tamarind soaked in ½ cup water, or ½ cup tamarind sauce
⅓ cup dried shrimp, crushed
4 tablespoon each of chopped red onion and garlic microwaved for 2 minutes
1 tablespoon kapi (shrimp paste)
2 tablespoon vegetable oil
1 tablespoon red chile powder
2 tablespoon palm sugar
1 tablespoon nam pla
When tamarind chunk starts to soften, knead it for about 2 minutes, removing seeds and fibers to make tamarind sauce. Put the onion and garlic in a mortar and pound until fine, or blend in a food processor, then add the shrimp paste and dried shrimp. Set aside.
Heat oil in a saucepan, then and add chile powder, stir in the paste from the mortar and season with palm sugar, fish sauce and the tamarind sauce.