TOM YUM PASTE

❚ 1/4 cup (50 mL) large dried shrimp

❚ 1 tbsp + 1/4 cup (65 mL) sunflower oil, divided

❚ 3 to 5 large dried red spur chilies

❚ 3 tbsp (45 mL) unpeeled Thai garlic cloves or thinly sliced peeled regular garlic

❚ 3 tbsp (45 mL) thinly sliced shallots

❚ 1 tbsp (15 mL) paprika

❚ 1 tbsp (15 mL) Tamarind Paste

❚ 1 tbsp (15 mL) coconut sugar

1. In a small food processor, pulse the dried shrimp until they look stringy, almost like floss. Set aside.

2. In a small saucepan over medium heat, heat 1 tablespoon of the sunflower oil. Add the chilies and cook until the chilies turn dark red and the skin starts to plump up and looks smooth, 1 to 2 minutes. Transfer the chilies to a stone mortar and pestle. (Alternatively, you can use a small food processor.)

3. Return the pan to medium heat. Add the remaining 1/4 cup sunflower oil and heat for 1 minute. Add the garlic and shallots and cook, stirring frequently, until cooked but not crispy, 2 to 3 minutes. The shallots will start to look transparent. Remove from the heat. Using a slotted spoon, transfer the garlic and shallots to the mortar with the chilies. Leave the oil in the pan.

4. Pound the garlic and shallots to a fine paste. Add the paprika and pound to mix.

5. Return the pan to medium heat and allow the sunflower oil to heat up for 1 minute. Scoop the paste out of the mortar, add to the oil and cook, stirring frequently, for about 2 minutes. Add the shrimp floss, tamarind paste and coconut sugar. Reduce the heat to medium-low and cook until the sugar is fully dissolved, 1 to 2 minutes. Store in an airtight container in the fridge for up to 3 days. Makes: 1⁄3 cup (75 mL)