{"id":4531,"date":"2012-10-27T19:35:46","date_gmt":"2012-10-27T19:35:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4531"},"modified":"2012-10-27T19:35:46","modified_gmt":"2012-10-27T19:35:46","slug":"thailandische-chiligewurzmischung-nam-prik-phau","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/27\/thailandische-chiligewurzmischung-nam-prik-phau\/","title":{"rendered":"Thail\u00e4ndische Chiligew\u00fcrzmischung (Nam Prik Phau)"},"content":{"rendered":"

Zutaten<\/strong>
\n10 Schalotten
\n10 Knoblauchzehen
\n200 g Krabben, getrocknet
\n125 ml Pflanzen\u00f6l
\n100 g Chilischoten, getrocknet
\n2 EL Palmzucker
\n3 EL Tamarindenmus
\nFischsauce nach Geschmack<\/p>\n

Zubereitung<\/strong>
\nSchalotten und Knoblauchzehen sch\u00e4len und in kleine W\u00fcrfel schneiden. Die Krabben im M\u00f6rser zersto\u00dfen (oder in der K\u00fcchenmaschine zerhacken).
\nDas \u00d6l in einer kleinen Pfanne erhitzen und Schalotten, Knoblauchzehen und Chilischoten bei mittlerer Hitze darin goldbraun anbraten. Aus der Pfanne nehmen, abtropfen und abk\u00fchlen lassen.
\nDie gebratenen Schalotten, Knoblauchzehen und die Chilischoten im M\u00f6rser fein zersto\u00dfen und im \u00d6l ein zweites Mal anbraten. Krabben dazugeben und kurz anbraten.
\nFischsauce, Palmzucker und Tamarindenwasser hinzuf\u00fcgen und alles gut vermischen. Abk\u00fchlen lassen (Nach Belieben mit feingeschnittenen Zitronenbl\u00e4ttern bestreuen.)
\nNam Prik Phau passt zu verschiedenem Gem\u00fcse oder gekochten Eiern. Viele thail\u00e4ndische Gerichte werden damit gew\u00fcrzt. Im K\u00fchlschrank h\u00e4lt sich die Sauce etwa 2-3 Monate.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 10 Schalotten 10 Knoblauchzehen 200 g Krabben, getrocknet 125 ml Pflanzen\u00f6l 100 g Chilischoten, getrocknet 2 EL Palmzucker 3 EL Tamarindenmus Fischsauce nach Geschmack Zubereitung Schalotten und Knoblauchzehen sch\u00e4len und in kleine W\u00fcrfel schneiden. Die Krabben im M\u00f6rser zersto\u00dfen (oder in der K\u00fcchenmaschine zerhacken). Das \u00d6l in einer kleinen Pfanne erhitzen und Schalotten, Knoblauchzehen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36],"tags":[],"class_list":["post-4531","post","type-post","status-publish","format-standard","hentry","category-sauce","item-wrap"],"yoast_head":"\nThail\u00e4ndische Chiligew\u00fcrzmischung (Nam Prik 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