Grandma's Dried Shrimp Chili Paste is more than just a condiment; it's a flavor explosion waiting to happen. This vibrant Thai recipe, passed down through generations, delivers a powerful punch of savory umami and fiery heat. The rich, complex taste comes from a careful blend of dried shrimp, fiery chilies, garlic, and aromatic herbs, creating a paste that's incredibly versatile. You can use it to elevate simple noodle dishes, add depth to stir-fries, or create a fiery foundation for your favorite curries. The fragrant aroma alone is enough to awaken your taste buds.
This authentic recipe unlocks the secret to achieving that perfect balance of salty, spicy, and savory. Forget bland store-bought pastes – this homemade version offers superior flavor and control over the spice level. Ready to embark on a culinary adventure? Let's dive into the step-by-step process of creating your own batch of Grandma's Dried Shrimp Chili Paste.
Tools Needed
- Mortar and pestle
- Frying pan
- Bowl
Ingredients
- Dried chilies: 20g (approx. 20 chilies)
- Vegetable oil
- Shallots: 100g
- Garlic: 50g
- Dried shrimp: 100g
- Shrimp paste: 1/2 tbsp
- Tamarind juice: 3-4 tbsp
- Palm sugar or coconut sugar: 4 tbsp
- Fish sauce: 2 tbsp (adjust to taste)
- MSG or seasoning powder: Optional
- Water: 200ml
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Fry the dried chilies in vegetable oil until dry and crispy. Set aside.
- Fry the shallots and garlic until yellow and fragrant. Set aside.
- Pound the dried shrimp until fluffy after washing 2-3 times.
Step 2. Making the Chili Paste Base
- Pound the fried chilies, shallots, and garlic until finely ground. Add shrimp paste and pound again until smooth.
Step 3. Building Flavor and Texture
- In the same pan, stir-fry the chili paste with a little water to prevent it from drying out.
- Add tamarind juice, palm/coconut sugar, and fish sauce. Adjust seasoning to your preference. Add MSG or seasoning powder if desired.
- Add the pounded dried shrimp and stir-fry over low heat.
Step 4. Simmering and Thickening
- Add 200ml of water and simmer until the chili paste thickens and darkens.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use both large and small chilies for a more complex flavor.
- Don't throw away the oil from frying the chilies and aromatics; reuse it for the chili paste.
- Simmer the chili paste over low heat to ensure it thickens properly and doesn't burn.
- Adjust the amount of tamarind juice and sugar to your preferred level of sourness and sweetness.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level?
Absolutely! Control the heat by adjusting the amount of chilies used. Start with fewer and add more to taste.
2. How long does the chili paste last?
Stored properly in an airtight container in the refrigerator, it should last for 2-3 weeks.
3. What can I use this chili paste for?
It's fantastic in stir-fries, noodle dishes, curries, as a dipping sauce, or even as a marinade for meat.
With its vibrant flavors and satisfying heat, Grandma's Dried Shrimp Chili Paste is a culinary treasure you'll want to keep on hand. This homemade recipe allows you to control the spice level and enjoy the superior taste of fresh ingredients. So, gather your ingredients, and get ready to experience the magic of this authentic Thai condiment!