Sunday, March 27, 2022

【虾干辣椒粉】Dried Shrimp Chili Powder



A few years back I brought two bottles of "Namprik Narok" (which means spicy like hell.) made in Thailand back to the USA. I used it in some of my cooking and liked the spiciness and umami taste a lot. 

The two bottles didn't last me too long and since replenishing from homeland won't be possible due to the pandemic, I did what I thought is the next best thing, I recreate this chili powder at home.


80 克 虾米 

100 克 粗辣椒粉(也可用干辣椒)

10 克/ 2 小勺 食盐

6 克/ 1 小勺 糖

3 克/ 1/2 小勺 味精

2 大勺 葱酥  (可无)


80 g of dried shrimp

100 g of coarse chili flakes/ dried chili

10 g / 2 tsp Salt

6 g / 1 tsp Sugar

3 g / 1/2 tsp Ajinomoto/MSG

2 tbsp Fried Shallot Optional

1. 把虾干下过小火煸香,大概5分钟左右的时候加入辣椒粉或辣椒干继续煸炒大约10分钟,如果加红葱酥的话,可以在最后五分钟加入一起煸炒。

2. 等虾干变得酥脆,辣椒溢出香味时,熄火冷却。

3. 把盐、糖和味精加入拌匀,把辣椒和虾干放到搅拌机里低速磨成粉,记得不要磨得太细了,太细了口感没那么好。

4. 把辣椒粉装到密封的罐子里可以存放好几个月。

1. Dry roast the dried shrimps in a cooking pan at low heat for around 5 minutes, keep stirring using a spatula until the shrimps become slight crunchy and changes color.

2. Add the chili flakes and continue roasting for another 8-10 minutes, add fried shallots in between.

3. When the dried shrimps become brittle and you can smell the chili and shrimps in the air, turn the stove off and let it cool to room temperature.

4. Add salt, sugar and MSG to the chili, and place the mixtures in a blender. Run the blender at low for a few pulses. Do not make the chili powder too fine, I liked mine with a little crunch when consumed.

4. Store the chili powder in airtight container and consume within 2 months.


No comments:

Post a Comment