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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 cup makham piag (sour tamarind) paste, peeled, seeds and fibers discarded
¼ cup kung haeng (dried shrimp)
¼ cup hom daeng (shallots), chopped
2 tablespoons kratiem (garlic), chopped
2 tablespoons nam pla (fish sauce)
1 tablespoon prik ki nu haeng daeng (dried red chilis)
1 teaspoon kapi (fermented shrimp paste)
1 teaspoon nam tan paep (palm sugar)
Pound the shrimp in a mortar and pestle, dry fry the chilis until aromatic, then crush. 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.
Fry the shrimp paste in a very small amount of oil until aromatic then combine with the other ingredients (except tamarind paste) and grind to a smooth paste in a mortar and pestle (or food processor). Finally, fold in the tamarind paste.