makes
1 cup
makes
1 cup
serves
Ingredients
- 30 g (¼ cup) large dried shrimp (see Note)
- 2 cm-piece seedless tamarind paste (see Note)
- 60 ml (¼ cup) peanut oil
- ½ tsp ground turmeric
- 4 small Asian red eschalots (see Note), thinly sliced
- 8 garlic cloves, sliced
- ½ tsp coarsely ground chilli (see Note)
- 1 tsp shrimp paste (ngapi) (see Note), dissolved in 3 tsp water
Instructions
Soak shrimp for 15 minutes, then drain. Pat dry with paper towel. Process in a food processor for 2 minutes to a powder.
Soak tamarind in 2 tbsp hot water for 10 minutes, then strain through a fine sieve. Discard the solids and reserve 1 tbsp liquid.
Heat 2 tbsp oil in a wok over medium heat. Add ¼ tsp turmeric and the eschalots, and cook, stirring, for 5 minutes or until golden. Transfer to a plate. Return wok over medium heat and cook garlic for 3 minutes or until golden. Transfer to a plate.
Add remaining 1 tbsp oil to wok and return over medium heat. Stir in remaining ¼ tsp turmeric, shrimp powder and chilli. Cook for 1 minute or until a foaming paste. Stir in tamarind liquid, shrimp paste, 100ml water, ½ tsp sugar and ¼ tsp salt. Cook for 4 minutes or until slightly reduced. Reduce heat to low and stir for 2 minutes or until mixture starts to dry. Stir in eschalot mixture and garlic. Cook, stirring, for 1 minute. Store in an airtight container and refrigerate for up to 1 month.
* Available from Asian food shops.
As seen in Feast magazine, Issue 8, pg145.
Photography by John Laurie.
As seen in Feast magazine, Issue 8, pg145.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
