Shrimp Relish
Ingredients
- Ping-pong ball-size scoop of deseeded tamarind paste
- Warm water
- 2 cups oil
- 2 cups sliced shallots
- 1 cup(s) sliced garlic
- 1/2 cup(s) dried shrimp, rinsed
- 1/2 cup(s) dried long red Thai chilies, deseeded, chopped
- 5 1/8- inch thick slices galangal
- 1 teaspoon(s) shrimp paste
- 1/2 cup(s) palm sugar
- 1/2 cup(s) tamarind water
- 3 tablespoons fish sauce
Instructions
- Make tamarind water by soaking the tamarind paste in warm water for a few minutes then, using cheesecloth, squeeze the liquid into a separate bowl (reserve the liquid). Continue this process until you have ½ cup of liquid (discard solids).
- Meanwhile, heat the oil in a wok or a deep cast-iron pan over medium heat. Deep-fry the shallots, garlic, dried shrimp, chilies and galangal—separately, in batches—until golden.
- Drain them on paper towels as you remove each from the pan. Reserve the frying oil.
- In a small skillet, toast the shrimp paste for a few minutes until fragrant.
- Blend the fried mixture with the toasted shrimp paste in a food processor. Add some of the frying oil (up to 1 cup) to moisten the mixture as it blends.
- Place the mixture into a saucepan, add the palm sugar, tamarind water and fish sauce and bring to a boil. Reduce the heat and simmer until quite thick—stirring regularly to prevent burning.
- The resulting relish should be sweet, sour and salty with a little bit of heat.
Notes
If you would like it hotter, add some small fresh Thai chilies along with the dried big chilies during the frying stage.
