Nam Prik Ong | Thai-Style Lettuce Wraps

Nguyên liệu

• 2–5 dried Thai chilies, depending on spice preference (or you can leave them out and it’s still amazing)
• 3 shallots, diced, divided
• 1 head of garlic, cloves smashed and chopped, divided
• 3 tbsp. cooking oil
• 1 lb. ground pork
• 2 c. baby tomatoes, quartered, or large tomato quartered
• 2 tbsp. tamarind paste
• 1 tbsp. fish sauce, to taste
• 2 tbsp. brown sugar or palm sugar, to taste
• 2 tsp. Thai Shrimp Paste, to taste

Cách làm

1. 1

   Soak the 2-5 dried Thai chilies in warm water for at least 30 minutes to soften them up before their pounding.

2. 2

   Add the soaked 2-5 dried Thai chilies, half of the 3 shallots you’ve diced and half of the head of garlic to your mortar and pestle.

3. 3

   Pound until smooth. *If you don’t have a mortar and pestle, you can use a food processor.

4. 4

   Add 3 tbsp. of cooking oil to a wok or large pan. Add the other half of the reserved garlic and shallots to the cold pan, and turn the burner to medium heat.

5. 5

   Stir-fry until brown and crisp. Keep stirring it while it fries and once it starts to turn golden, turn off the pan and keep stirring. It can quickly go from brown to burnt if you don’t keep your eye on it. (Check out my post on how to make crispy fried garlic here for more tips).

6. 6

   Remove the fried garlic and shallots and place in a small bowl, but keep the garlic and shallot infused oil in the pan.

7. 7

   Now add the paste of pounded chilies, garlic and shallots and stir-fry for a few minutes until fragrant.

8. 8

   Then add the 1 lb. ground pork and combine well with chile paste mixture.

9. 9

   When the pork has cooked a little, add the 2 cups of quartered tomatoes.

10. 10

    Crush the tomatoes with the back of your spatula to help them combine with the pork mixture. Stir until pork is cooked through and combined well with the tomatoes.

11. 11

    Then add 2 tbsp. tamarind paste, 1 tbsp. fish sauce, 2 tbsp brown sugar, 2 tsp. shrimp paste, the crispy fried shallots and garlic, and mix it up.

12. 12

    Add more of whatever flavor you want more highlighted. We like ours more sweet and sour with a slight salty taste.

13. 13

    Serve it with lettuce wraps, steamed strips of cabbage, steamed crispy tender green beans, crispy pork skins, or if you want fusion, serve it with chips, crackers or pita bread!