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Chili Shrimp Paste

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  • Complexity: medium


  • 3 large dried chili soaked in warm water until soft (about ½ cup) drain thoroughly
  • 15 dried chili fried (about 15 to 30 seconds) then dried
  • 10 shallots sliced thin fried until crisp then dried
  • 5 cloves garlic sliced thin fried until crisp then dried
  • ½ cup dried shrimp soaked in warm water until soft then drained
  • ½ cup palm sugar
  • 1 tsp salt
  • ¾ cup tamarind liquid
  • 1 ½ tbsp fish sauce
  • 1 tsp shrimp paste
  • ½ cup oil (soy, vegetable)


  1. Pound chilies in mortar and pestle (if using) with salt.

  2. Add shallots and garlic continues pounding.

  3. Add dried shrimp, palm sugar and shrimp paste.

  4. Continue working until you have a smooth paste.

  5. Add tamarind liquid, fish sauce and mix thoroughly.

  6. Heat ½ cup oil medium low heat; carefully pour in mix stir fry until thick or about 15 minutes.

  7. Paste can be made in a blender or food processor.

  8. Follow final cooking instructions.

  9. Whenever making paste for soup or curries in blender or food processor, add as little water as possible to make it smooth (do not add oil)

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