80gdeep-fried crispy dried shrimp (กุ้งแห้งทอด)weight before frying
neutral tasting cooking oil (น้ำมันพืช)for deep frying
Season with:
430gpalm sugar (น้ำตาลมะพร้าว)
192gfish sauce (น้ำปลา)
225gtamarind paste (น้ำมะขามเปียก)
5ggalangal powder (ข่าป่น)
Instructions
Wash and deseed the chilies, spread on a paper towel, and allow to dry. Set aside.
Peel, wash, and slice the shallots lengthwise into thin, equal slices, spread on a paper towel, and allow to dry. Set aside.
Peel, wash, and slice the garlic lengthwise into thin, equal slices, spread on a paper towel, and allow to dry. Set aside.
Wash the dried shrimp. Roast on a skillet until they dry up. Set aside.
To a cold wok, add the sliced shallots, cover with cold oil, and turn the heat to medium-low.
Stir the shallots constantly in one direction only until they are very light golden in color. The shallots will develop a deeper color as they cool.
Strain the oil and immediately spread the shallots on a paper towel, this will allow them to cool down before they absorb any moisture from the air.
Repeat the same process with the garlic. Use the same oil.
Fry the dried shrimp until they are crisp. Remove the dried shrimp from the oil, spread them on a paper towel, and set them aside.
TURN OFF THE HEAT and allow the oil to cool before frying the dried chilies. As you stir the chilies, feel their texture. The chilies should crisp up and attain a shiny deep red color without getting burned. Remove the chilies from the oil, spread them on a paper towel, and set them aside.
In a mortar and pestle, pound to a semi-smooth consistency the fried chilies, dried shrimp with the fried shallots, and garlic.
Mix in the seasoning and galangal powder in the ratios indicated.
Move the jam back into the wok, cover with the oil left from frying the ingredients, and turn on the heat. Fry for only a few seconds until the sugar caramelizes and the jam gets a nice sheen.
Allow to cool. Store in a well-sealed container with a bit of oil on top.