Black chili paste - nam prik pow
1 Servings
Ingredients
| Quantity | 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 |
Directions
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 www.synapse.com/~gemini