12 large dried red chillies
2 tbsp (about 20g/0.7oz) dried shrimp
12 garlic cloves, roughly chopped
6 small Asian red shallots, roughly chopped
2 tbsp tamarind concentrate
1 tbsp fish sauce
80g (3 oz) palm sugar, finely shaved
¼ tsp shrimp paste
¼ cup vegetable oil
Cut the chillies in half and empty out as many of the seeds as possible. Discard the seeds. Use scissors to cut the chillies into small pieces. Cook the chillies in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Transfer the chillies to a coffee grinder and grind to a fine powder. Set aside for later.
Place the dried shrimp in the coffee grinder and grind until fine and fluffy. Set aside for later.
Cook the garlic and shallots in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Then transfer the garlic and shallots to a food processor. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste. Process to a fine jam consistency. Add a little bit of oil if the mixture is too dry for your food processor to blend properly.
Heat the vegetable oil in a wok or frying pan over medium heat. Add the chilli paste and cook for about 10 minutes being careful to monitor the heat so the paste doesn’t burn. Also, keep stirring the mixture. Once the paste is a deep dark colour and a jammy consistency, transfer to a jar. The jam can be used straight away or stored in the fridge for up to 6 months.