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| 1 Tasse | Oil for deep-frying |
| 4 x ca. 30 g | Dried green jalapeno peppers |
| 1 Tasse | shallots chopped |
| 1 Tasse | garlic chopped |
| 8 x ca. 30 g | Dried shrimp / prawns |
| 2 Esslöffel | Shrimp paste |
| 1/3 Tasse | Fish sauce nam pla |
| 1/4 Tasse | sugar |
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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 lid and use as needed. It will keep indefinitely.
Typed from: "Thailand, the Beautiful Cookbook", Isbn 0-00-255029-6.
By Dale & Gail Shipp, Columbia, Md.
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