| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 2 |
tb |
Chopped garlic |
| 3 |
tb |
Chopped shallots |
| 3 |
tb |
Chopped prik ki nu daeng (red birdseye chilis) |
| 1 |
tb |
Dried shrimp |
| 1 |
tb |
Fish sauce |
| 2 |
ts |
Palm sugar |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Tue, 13 Aug 1996 13:43:40 -0700
In a small skillet or wok heat the oil on medium heat, sautee the garlic,
remove and reserve. Sautee the shallots, remove and reserve. Sautee the
chillis until they darken, remove and reserve. In a mortar and pestle or
food processor, reduce the shrimp to a paste. Add the chilis, garlic and
shallots, in that order, grinding and combing them each in turn.
Reducing the heat to low, return the paste to the oil, warm to form a
smooth paste, then add the fish sauce and combine. Finally add the sugar,
stirring until absorbed into the paste.
CHILE-HEADS DIGEST V3 #071
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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