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DRIED THAI SHRIMP PASTE HOW TO
DRIED THAI SHRIMP PASTE SKIN

Even my paternal grandmother insisted Nam Prik Pao wasn’t made this way. From my experience, making (or telling people to make) Nam Prik Pao this way seems to bring all sorts of critics out of the woodwork.While that’s helpful, it also presents an extra step. Once dehydrated, they fry up more quickly and brown up more evenly without much oil splattering. To ensure even cooking and minimize mess, you may even want to follow what Kasma Loha-unchit has suggested which is to leave the sliced garlic and shallots out to dry a little before pan-frying them. These ingredients need to be cut into uniformly thin slices to facilitate the process of pan-frying this cannot be done in a food processor. The mandatory hand-slicing of the garlic and shallots is tedious and time-consuming.Pre-fried ingredients result in a drier, more powdery paste.

DRIED THAI SHRIMP PASTE SKIN

It’s terrific as a bread spread or a dip for fish skin “chips” or fried pork rinds whereas the result of the other method is, in my opinion, more limited in its usefulness (details on that below). It can be used in Tom Yam, stir-fries, etc.

This method yields the kind of Nam Prik Pao that is the most versatile.

It takes no more than 20 minutes over medium heat for the mixture to become loose jam which thickens up further upon cooling.

The “jamming” stage takes less time due to the dehydration and caramelization of the garlic and shallots caused by pan-frying.

This method yields a smokier, “nuttier” jam the taste of which resembles that of commercial Nam Prik Pao except it’s fresher and more flavorful.

The first method requires pan-toasting dried red chilies, slicing thinly and pan-frying the garlic and shallots, and pan-frying the dried shrimp. Palm sugar chunked garlic and shallots thinly sliced The following two methods of making Nam Prik Pao are what I have been using.

DRIED THAI SHRIMP PASTE HOW TO

And since I will not go into its historical background (as the purpose at hand is to create the kind of Thai chilli jam that is used in contemporary Thai cooking), the only thing left to talk about is how to make this versatile condiment at home. Pretty much everything that is (hopefully) useful, practical, and relevant which I can tell you about this wonderful Thai ingredient has been said in my post on how to use Nam Prik Pao in modern Thai cooking.