Nam Prik Pao (Hazmat-Hot Thai Chili sauce)

By WellReadWellFed on Fri, 10/12/2007 - 17:11

Summary

Yield
Source	Times Online from Thai Cottage Restaurant in London
Prep Time	1 hours
Country	Thailand
Main Ingredient	Seafood/Fish
Meal	Sauce
Season	Any Time

Description

British news, Times Online reported quite a dramatic story early in October. Imagine walking in Soho when you notice a thick cloud hanging in the air. People are coughing and choking and then the hazmat team arrives and evacuates the area. Chemical attack? No. Hazardous material leak? No. Some darn good Thai chili sauce? Yes.

The article included this recipe that we have included here on our site for those who like the hot stuff. Unless you are making 9 pounds of this stuff, don't worry suffering the same fate as the Thai Cottage in London. A hazmat team won't break down your door on account of a cup of this sweet-hot sauce.

Ingredients

4 T oil
3 T chopped garlic
3 T chopped dried chilies
1 T fermented shrimp paste
1 T fish sauce
2 t palm sugar

Instructions

Heat the oil, add the garlic and shallots and fry briefly. Remove from oil and set aside. Add chillies and fry until they start to change colour. Remove and set aside. In a pestle and mortar, pound the shrimp paste, add the chillies, garlic and shallots. Over a low heat return all the ingredients to the oil, and fold into a uniform paste. The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.

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