Nam prik paow is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat. And this is the one we used to sell in the hotel. Today I picked this dish to share. Might be interesting for people who love food with a spicy sweetness...READY??
- 1cups cooked rice
- 5 medium shrimps
- 2 cloves garlic, finely sliced
- 2 tbsp vegetable oil
- 1 tbsp roasted chili paste
- 1 spring onions, finely sliced
- 1 tsp sugar
- A pin of salt and pepper
- 1 wedge lime
- 1/2 cup fresh coriander
- 1 cucumber, sliced
- Place oil in a wok. Add garlic. Stir-fry over medium-high heat until fragrant.
- Add shrimps and stir fry until cooked thoroughly. Set aside.
- Add rice, roasted chili paste, sugar, salt and pepper continue to stir for another 1-2 minutes.
- Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
- Ready to serve...