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.
