03 January 2013,03:38 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dry-fry or roast chilies over low heat until puff and crisp. Remove from the heat and put aside.
  • Dry-fry shallots and garlic until slightly blackened. Wrap shrimp paste in a banana leaf and grill over medium heat until fragrant.
  • Boil dark fermented soybean with its liquid and water over moderate heat until boiling. Turn off the heat and leave to cool completely.
  • In a mortar, thoroughly pound both kinds of chilies. Add shallots, garlic, shrimp paste and cooked fermented soybean, pound well after each adding.
  • Stir in liquid from fermented soybean. Add white and black sesame seeds, palm sugar, tamarind juice, seasoning sauce mix well. Taste and adjust as liking.
  • Transfer to a serving bowl. Best when serve with assorted vegetables and hot steamed rice or stickly rice.


  • 20 dried red spur chilies
  • 20 dried red hot chilies
  • 15 shallots, sliced
  • 200 grams Thai garlic, peeled
  • 3 tablespoons vegetarian shrimp paste
  • 100 grams tablespoon dark fermented soybean with its liquid
  • 100 ml water
  • 4 tablespoons white sesame seeds, finely pounded
  • 4 tablespoons black sesame seeds, finely pounded
  • 4 teaspoons palm sugar
  • 5 tablespoons boiled tamarind juice
  • 2 tablespoon seasoning sauce
  • 2 tablespoons light soy sauce
  • Fresh vegetables: wild bitter gourd. Lead tree tips, yard-long bean, eggplants, and etc. blanched vegetables: bamboo shoot, etc. banana leaf for wrapping

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