Black chili paste - nam prik pow

Yield: 1 Servings

Measure Ingredient
Syd Bigger
1 cup Oil For Deep-Frying
4 ounces Dried Green Jalapeno Peppers
1 cup Chopped Shallots
1 cup Chopped Garlic
8 ounces Dried Shrimp
2 tablespoons Shrimp Paste
⅓ cup Fish Sauce (Nam Pla)
¼ cup Sugar

This dip will give any food a much richer taste, and add spiciness.

~------------------------------------------------------ ~----------------- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.

Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight fitting lid and use as needed.

It will keep indefinitely.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at

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