Roasted Chili Flakes (Prik Pon)

January 15, 2011

Roasted Chili Flakes (Prik Pon) © kvalifood.com

An all-purpose Thai heat booster you can add to any dish that needs more spice. Roasting the dried chilies develops a smoky aroma you don’t get from raw chili flakes. Traditionally done in a dry wok, but the oven gives more even results for small batches.

Ingredients

Yields ca. 1/4 cup

2 ¼ dl small dried chilies
2-3 kaffir lime leaves (optional, see Notes)

Directions

Preheat the oven to 300°F (149°C). Rinse the chilies quickly in cold water to remove any dust or mold - don’t let them soak for more than a few seconds or they’ll absorb water and won’t crisp up properly. Dry them off as much as possible with a tea towel.

Spread the chilies and lime leaves on a baking tray in a single layer without overlapping. Roast for 5-7 minutes, rotating the pan halfway through, until the chilies are smoky, crisp, and slightly darkened. The lime leaves should also be dry and crisp by this point. Let everything cool completely.

Grind the chilies and lime leaves to a powder. If using a mortar and pestle, cover your mouth and nose with a cloth to avoid inhaling chili dust. If using an electric grinder, let the dust settle before opening.

Notes

Adding a few kaffir lime leaves to the grind gives the flakes extra aroma.
Chili flakes can grow mold over time. Freeze the bulk of it and keep just a small amount at room temperature in a well-sealed container.