|4||Dried red chilies|
|1 small||Piece trassi (shrimp paste)|
|2 tablespoons||Fish sauce (nam pla)|
|1 tablespoon||Brown sugar|
|Juice of 1 lime|
Seed and chop the chilies. Pound or process them with the dried shrimp. Heat the trassi; crumble it and pound with the garlic, then combine all the ingredients except the lime juice and process. Add the lime juice, a little at a time, so that the sauce remains fairly thick. Store in an airtight container in the refrigerator.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 76 Submitted By DIANE LAZARUS On 02-16-95
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