Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Thai red chiles; chopped, seeded or not according to taste |
| 6 \N | Cloves garlic |
| 3 tablespoons | Shallots; finely chopped |
| 1 tablespoon | Lemon grass; chopped |
| 1 tablespoon | Ginger root; fresh, chopped |
| 1 tablespoon | Coriander root; fresh, chopped |
| ½ teaspoon | Shrimp paste |
| 2 pinches | Cumin; ground |
| 1 teaspoon | Salt |
| 3 tablespoons | Good quality veg. oil (non-scented) for frying |
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> Subject: Dipping Sauce from Hell, Part II As always, use a pestle and mortar etc. etc. Heat a small skillet on medium-high, add the oil. Slowly fry the paste for 5 minutes until it is fragrant.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .