Ngapi htaung

Ngapi htaung

Pounded prawn paste

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

This prawn paste is eaten in very small quantities with rice.

Ingredients

Quantity Ingredient
2 tablespoons dried shrimp paste
2 onions, roughly chopped
4 garlic cloves
2 tablespoons dried prawn powder
2 teaspoons chilli powder, (optional)
1 teaspoon salt
1/2 lemon, juiced

Method

  1. Wrap the dried shrimp paste in a piece of foil and roast under a preheated griller for 5 minutes, turning halfway through cooking time.
  2. Wrap the onion and garlic in a separate piece of foil and put under the griller with the dried shrimp paste for 10 minutes, or until fragrant.
  3. Unwrap and when cool, use a mortar and pestle to pound with the remaining ingredients, stirring in the lemon juice until well combined.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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