Thai Roasted Chile Paste

Directions

1. 1
   In a dry wok over medium heat, fry the dried chillies, garlic, shallots, stirring often, until they darken and become dry and brittle.
2. 2
   When the chillies are charred on both sides, after 3 to 5 minutes, transfer them to a plate.
3. 3
   Leave the garlic and shallots in the pan until they darken and feel tender when pressed, 5 to 8 minutes longer, then transfer to the plate.
4. 4
   Split open the chillies and shake out the seeds.
5. 5
   Peel the garlic and shallots.
6. 6
   Wrap the dried shrimp paste in a piece of aluminium foil, and place the packet directly on a stove top burner turned on to med-high heat.
7. 7
   Toast, turning once or twice, until fragrant, 1 to 2 minutes.
8. 8
   Open the packet; if the shrimp paste crumbles, it is ready.
9. 9
   Let cool.
10. 10
    In a blender, process the dried shrimp to a fine powder.
11. 11
    Add the chillies, garlic, shallots, dried shrimp paste, tamarind water, palm sugar or brown sugar, salt and about 1 tbpsp of the vegetable oil.
12. 12
    Blend until a smooth paste forms.
13. 13
    In a small saucepan over med heat, warm the remaining vegetable oil and add the paste, stirring frequently, until it darkens to a deep reddish dark brown and has a sticky, oil consistency, 10 to 15 minutes.
14. 14
    Let cool, transfer to a jar, cover tightly and refrigerate for up to 1 year.