Shrimp Fried Rice With Nam Prik Pao

Method

1. To make the Nam prik pao dry toast the chilli's over medium heat until they start to darken. Transfer to a bowl and set aside. Dry fry the garlic and shallots until soft and starting to char, set aside to cool.
2. In a blender or food processor, blend the toasted chilli's garlic, shallots and dried shrimp into a coarse paste.
3. Heat the oil in a wok and fry off the paste for a few minutes stirring constantly, add the tamarind paste, fish sauce and brown sugar and cook for 10 minutes or until thickened. Transfer to a bowl and allow to cool.
4. Place the oil and shredded lemongrass into the wok and heat over low heat stirring constantly until the lemongrass turns golden brown, about 10 minutes. Strain the oil into a heatproof jug and place the lemongrass onto some paper towel to drain.
5. Heat 2 tablespoons of the lemongrass oil over high heat, add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Add the rice, 1/4 cup Nam prik pao and the fish sauce and toss until the rice is coated with the Nam prik pao and heated through.
6. Top with the crispy lemongrass, cilantro and cucumber ribbons and serve with lime, extra fish sauce and Nam prik pao on the side.
7. NOTE: Nam prik pao will keep in an airtight jar in the fridge for up to 2 weeks.