This is like a sweet and not too spicy chilli jam. Add it to soups, stir fries or even spread it on toast.
250ml vegetable oil
75g dried red chillies
½” piece tamarind broken off a block
20 garlic cloves, peeled and sliced
5 shallots, thinly sliced
2 tablespoons shrimp paste
2 tablespoons fish sauce
100g brown sugar
Mix the tamarind with 100ml hot water and break it up. Force it through a fine sieve and discard what remains in the sieve.
De-seed the chillies.
Heat the oil in a wok over medium-high heat but not to smoking point. Add the chillies and stir for 20 seconds and then remove and set aside.
Add the garlic and stir until it starts to change colour, remove and add to the chillies.
Sauté the shallots until golden brown and then transfer to a blender adding the chillies and garlic. Pulse until you have a smooth paste.
Turn the heat under the wok down and fry the shrimp paste for a minute two before adding the sugar, cook until it dissolves. Add the whizzed up paste, the tamarind and fish sauce. Stir and cook for w or 3 minutes or until things start to thicken up.
Store in the fridge (or freezer).