Thai Roasted Chili Jam with Shrimp and Tamarind

What you need

• 30 g (1 oz) dried long red chilies, stems removed and seeded
• 10 cloves garlic, peeled
• 3 shallots, peeled and halved
• 15 g (2 tbsp) dried small shrimp
• 1/2 tsp shrimp paste, optional, adds depth
• 2 tbsp tamarind paste
• 1 1/2 tbsp fish sauce
• 50 g (1/4 cup) palm sugar, finely chopped
• 5 tbsp neutral oil

Method

Restated from the original video

1. 1

   Tear the chilies into pieces. Toast them in a dry frying pan over medium heat, stirring, until a shade darker and fragrant, 1-2 min. Do not let them blacken or the jam turns bitter. Set aside.

2. 2

   Add the garlic and shallots to the same pan and roast, turning often, until blackened in spots and soft, 8-10 min. Set aside.

3. 3

   Grind the chilies to a fine powder in a spice grinder or small blender.

4. 4

   Grind the shrimp the same way until fluffy and fine.

5. 5

   Blend the chili powder, shrimp, garlic, shallots, shrimp paste, tamarind paste, fish sauce and oil to a smooth paste, adding 2-3 tbsp water if the blades stall.

6. 6

   Scrape the paste into a clean pan, add the palm sugar and cook over medium-low heat, stirring constantly, until it darkens to a deep brick red and thickens, 8-10 min.

7. 7

   Taste and adjust: it should be sweet first, then salty and sour, with a slow heat.

8. 8

   Cool completely, then spoon into a clean jar. Keeps in the fridge for several weeks.

Imported from taste-of-mekong.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.