Keang Chu Chi Goong: Chu Chi Shrimp

Ingredients

• 6 to 7 fresh red bird chiles or serrano chiles, 1/2 seeded, 1/2 not, and slivered
• 15 fresh mint leaves, sliced into thin strands
• 10 kaffir lime leaves, sliced into thin strands, or 1/4 cup finely chopped cilantro leaves
• 1 teaspoon sea salt
• 6 cloves garlic, minced
• 1 tablespoon minced cilantro roots and stems
• 1 dried New Mexico (or California) chile, softened in warm water and seeded
• 15 dried de arbol or Japones chiles, softened in warm water
• 1 tablespoon dried shrimp, softened in warm water and pureed (optional)
• 1/2 teaspoon Thai white peppercorns, dry roasted and ground
• 1/2 teaspoon caraway seeds, dry-roasted and ground
• 1 teaspoon minced galangal or 1 tablespoon minced fresh ginger
• 1 stalk lemongrass, green parts and hard outer layers removed, minced
• 1 teaspoon grated kaffir lime zest or 1 tablespoon grated regular lime zest
• 2 shallots, minced
• 1 tablespoon fresh grated coconut flakes
• 1 teaspoon fermented shrimp paste or 1 tablespoon red miso
• 1 1/2 pounds large shrimp, shelled and deveined
• Sea salt
• 2 cups vegetable oil
• 2 cups plus 2 tablespoons Fresh Unsweetened Coconut Cream, procedure follows
• 1/2 cup Chu-Chi Chile Paste, recipe follows
• 2 tablespoons fish sauce (namm pla)
• 2 tablespoons palm sugar or light brown sugar

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