Mr. GOUTHAM RAM (BCTCA 6TH SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
INGREDIENTS :
250 gms Tiger prawns
For shrimp chili paste
- 30 gms Sichuan Chili peppers
- 15 gms Thai chili peppers
- 100 gms Shallots, sliced
- 20 gms Garlic cloves, chopped
- 150 ml Ground nut oil
- 200 gms Dried shrimps
- 15 ml Fish sauce
- 12 gms Brown sugar
Method:
To make Shrimp chili paste
- Soak the de-seeded dried chili peppers in 250 ml of warm water for 15-20 minutes.
- You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces.
- Take half of your shallots and finely chop them. With the other half, thinly slice them.
- Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, other chilies, half of the shallots and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
- Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium-to-medium low heat for 3-5 minutes.
- Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
- Add the sliced shallots, and cook for 3-4 minutes, until translucent.
- Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
- Let the mixture cool, and transfer to a clean jar or other airtight container.