Cook this: Spicy and sour soup with shrimp and tom yum paste from Kiin - National Post

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Step 3

Return the pan to medium heat. Add the remaining 1/4 cup sunflower oil and heat for 1 minute. Add the garlic and shallots and cook, stirring frequently, until cooked but not crispy, 2 to 3 minutes. The shallots will start to look transparent. Remove from the heat. Using a slotted spoon, transfer the garlic and shallots to the mortar with the chilies. Leave the oil in the pan.

Step 4

Pound the garlic and shallots to a fine paste. Add the paprika and pound to mix.

Step 5

Return the pan to medium heat and allow the sunflower oil to heat up for 1 minute. Scoop the paste out of the mortar, add to the oil and cook, stirring frequently, for about 2 minutes. Add the shrimp floss, tamarind paste and coconut sugar. Reduce the heat to medium-low and cook until the sugar is fully dissolved, 1 to 2 minutes. Store in an airtight container in the fridge for up to 3 days.

Makes: 1/3 cup (75 mL)

TAMARIND PASTE

Nham Mha Kham

1 cup (250 mL) water
1/4 cup (80 g) seedless sour tamarind (dried or block)

Step 1

In a small saucepan over high heat, bring the water to a rolling boil. Break the tamarind into small pieces and drop them into the boiling water. Boil for 3 to 4 minutes. The heat breaks down the tamarind pulp and makes it easier to separate the fibres. If using dried tamarind, it will start to expand. If using a tamarind block, it will absorb the water and start to soften.

Step 2

Strain through a fine-mesh sieve placed over a large bowl, pressing out every bit of liquid and paste. I recommend using a large bowl to help minimize the mess. Make sure to scrape the paste off the bottom of the sieve and mix it into the liquid. Discard the pulp in the sieve. Allow to cool before using. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Makes: about 1/2 cup (125 mL)

Recipes and image excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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November 25, 2020 at 09:26PM
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Cook this: Spicy and sour soup with shrimp and tom yum paste from Kiin - National Post

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