Nam Prik Pao, Black Chili Sauce with Crab Tails

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min



This sauce adds a spicy heat with a subtle shrimp flavor to any dish.

Heat the oil in a small saucepan. Fry the dried chilies, shallots and garlic in the hot oil until they turn a dark brown color.

Combine the fried ingredients with all the remaining ingredients in a hand mixer form and blend until smooth. Place mixture in a medium frying pan and toast over medium heat for 5 min.

Cool and pour into 1 jar screw top to store. The sauce will keep almost indefinitely. Makes about 750 ml

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