| 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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