Charred Cabbage with Nam Prik Pao

Ingredients

• 200ml neutral oil
• 2 bulbs of garlic (cloves halved)
• 8 shallots sliced
• 12 dried birds eye chilis
• Add peanuts??
• 1 tbs shrimp paste
• 2 tbs fish sauce
• 1 tsp flaky sea salt
• 1 tbs honey
• Add cabbage??
• Add coriander
• Add fresh lime

Method

Part 1

1. Put oil into a wok pan and bring to medium heat
2. Fry the garlic until coloured and softened (about 30 seconds) – Scoop out and drain on a paper towel
3. Fry the shallots until browned (roughly 1 minute) – Scoop out and drain on a paper towel
4. Fry the dried chilli for 15 seconds (be careful as they burn easily) – Scoop out and drain on a paper towel
5. Fry skin-on peanuts until the skins turn red – Drain and cool and store in an airtight container (you’ll thank us later)

Part 2

1. With your food processor, first blend the dried chilli
2. Then pulse the garlic, shallots, shrimp paste, fish sauce, flaky salt and honey
3. Decant the paste into a bowl and gently stir in 50ml of the reserved, infused frying oil
4. Put into a sealable container and cover the top with more of the reserved oil to preserve in the fridge for up to a month or more

Part 3

1. Cut the cabbage into quarters
2. Rub a little olive oil to coat the outer leaves and season with salt
3. Char the cabbage for roughly 4 minutes on each side or until blackened (total cooking time 12 mins)

To serve

1. Place charred cabbages on a large platter
2. Sprinkle with the fried crispy peanuts
3. Decant Nam Prik Poa into dipping bowls
4. Serve with lots of coriander and fresh lime