CHILI-TAMARIND PASTE Ingredients 4T shrimp paste 8 shrimp 1/3 cup sliced garlic 1 cup sliced shallots 12 small chilies 3T Tamarind Sauce 3T coconut palm sugar 1T Fish Sauce 1 ¾ cup vegetable oil Technique Pour 1 ½ cups of oil into wok and set over med high heat. When hot add garlic and cook until golden brown, about 1 minute and remove with slotted spoon. Place on towel-lined bowl. Do the same for the shallots and add them to the bowl with garlic. Do the same with the shrimp Do the same with the chilies Transfer the fried ingredients to a processor. Add the remaining oil and tamarind sauce and blend until it forms a paste. Transfer this paste to skillet and heat. Add sugar and fish sauce and cook until color deepens to brown, about 5-8 minutes. This paste will keep for 3 months in fridge in tightly sealed container.