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Roasted Nam Prik (Thai Spice)


Course : Mixes
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Ingredients:


5 cloves garlic -- unpeeled

5 small shallots -- unpeeled

5 medium fresh red chilies a small piece of trassi

1 tablespoon soft brown sugar

5 milliliters tamarind concentrate -- (1 tsp)

2 tablespoons peanuts
 

Preparation / Directions:


Put the unpeeled garlic and shallots over a barbecue or in a heavy cast-iron frying pan and grill or dry fry until the skins are dark brown and the insides soft. Dry fry the chilies and the trassi wrapped in foil, until the trassi darkens and the chilies soften. Peel the garlic and shallots, chop the chilies, removing the seeds, and pound or process everything to a paste. Store for about a week in a jar in the refrigerator.

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