Nam prik num

Method

1. 1 Grill whole green bell peppers, garlic, and shallots over charcoal or in a dry cast-iron pan for about 10 minutes, turning them over until the skins are slightly charred and the insides are tender.
2. 2 Peel off the burnt skin, remove the stems from the chili peppers, and let them cool for 5 minutes.
3. 3 Grind the chili peppers, garlic, and onions together with the shrimp paste and salt in a mortar until they are finely shredded but still slightly lumpy, not as smooth as soy sauce.
4. 4 Add fish sauce and lemon juice, mix well, then taste and adjust the salt and spiciness to your liking.
5. 5 Sprinkle with cilantro and serve with crispy fried pork skin, cabbage, and green beans for dipping.

With an appliance

• Oven 38 min

  Change step 1: Place the chilies, garlic, and onions on the racks in the oven at 240 degrees for 12 minutes, then rotate the tray for 6 minutes; the ingredients will be tender and evenly browned, cleaner of soot, but with a slight smoky flavor.