Ngapi chet

Ngapi chet

Shrimp paste sauté

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon tamarind pulp
125ml vegetable oil
1 onion, chopped
6 garlic cloves, chopped
1/4 teaspoon ground turmeric
1 tablespoon dried shrimp paste
3-4 tomatoes, quartered
100g dried prawn powder
2 fresh green chillies, seeded and sliced
1/2 teaspoon salt, or to taste

Method

  1. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the onion, garlic and turmeric and stir-fry until dark golden and nearly sticking to the pan. Add the dried shrimp paste, tomato, dried prawn powder, chilli and tamarind liquid and simmer until all the liquid has evaporated and the oil starts to separate. Season with salt, to taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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