Chilli oil                                        Method:

4 x banana shallots                        pound shallots, lemongrass,

3 x dried chilli                               coriander roots, galangal, dried 

5 sticks lemongrass                       chilli, garlic, & lime leaf. Roast        

handful of coriander roots             prawn shells until golden. In a lge       

150gm x galangal                         pot add chilli oil and sweat off pounded 

prawn shells                                  ingredients & prawn shells until soft. Add stock  

1 x whole garic                            & simmer for 15-20 mins .to taste add

8 x lime leaves                             fish sauce, palm sugar& lime juice to 

lime juice                                     balance sweet-sour & salty soup.

fish sauce

palm sugar

 

Garnish soup with squid, prawns etc and add a little of the paste (described below) just before serving.

 

 

 

 

 

 

 

 

 

                            

  TOM YUM PASTE

               

20ml-35mls oil                     

20 x banana shallots, finely sliced

300gm x garlic, grated fine

100gms x dried chilli, crushed rough

100gms x lemongrass, rough cut

100gms x galangal, rough cut

40gms x shrimp paste 

50gms x dried shrimp 

100mlsx fish sauce      

200gms x palm sugar  

 ½ pack of tamarind puree

 

 

METHOD; 

 Roast lemongrass & galangal in oven. Roast off shrimp paste in foil. Fry of shallots  & grated garlic separately & then add together, leave to cool. In spice blender grind dried shrimps, lemongrass & galangal. In a small pot put the fish sauce, palm sugar, tamarind puree & heat until melted, pass though a sieve & allow to cool. Infuse chilli with oil by heating gently and let the flavour develop. Then cool. Once cold add all the ingredients together and check the seasoning.