An essential Thai condiment, nam prik pao is an intense paste made by toasting and grinding dried red chilies with dried shrimp. This version leaves out the added sugar found in the traditional recipe, making it suitable for a ketogenic diet. It's served at parties as a dip alongside vegetables and crackers.
Toast the dried red chilies and dried shrimp in a dry pan for 3 minutes, until fragrant.
In the same pan, sauté the garlic and shallot in olive oil for 4 minutes until golden.
Grind everything together in a mortar or blender with the fish sauce and lime juice until smooth.
Ventilate the kitchen well while toasting the chilies; smoke from scorched chili can irritate your throat. Allergens: contains shellfish (dried shrimp) and fish (fish sauce).
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