| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Sauces, Thai | 4 | Cups |
INGREDIENTS
| 1 | c | Oil, for deep frying |
| 4 | oz | Dried green jalapeno peppers |
| 1 | c | Chopped shallots |
| 1 | c | Chopped garlic |
| 8 | oz | Dried shrimp / prawns |
| 2 | T | Shrimp paste |
| 1/3 | c | Fish sauce, nam pla |
| 1/4 | c | Sugar |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 484
Total Fat: 54.7g
Cholesterol: 0mg
Sodium: 10.7mg
Potassium: 270.2mg
Carbohydrates: 30.5g
Fiber: <1g
Sugar: 12.8g
Protein: 3.2g