| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Thai, Condiments | 1 | Servings |
INGREDIENTS
| Syd Bigger | ||
| 1 | c | Oil For Deep-Frying |
| 4 | oz | Dried Green Jalapeno Peppers |
| 1 | c | Chopped Shallots |
| 1 | c | Chopped Garlic |
| 8 | oz | Dried Shrimp |
| 2 | tb | 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 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
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