| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Thai, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Small dried chilies |
| 2 |
c |
Vegetable oil |
| 8 |
|
Shallots, sliced |
| 1 |
c |
Dried shrimp |
| 1 1/2 |
tb |
Tamarind juice |
INSTRUCTIONS
Heat the oil in a wok and fry the shallots and garlic until golden brown;
remove from oil and drain. Add the dried shrimp and dried chilies; fry
until golden brown; remove from oil and drain. In a mortar or blender,
grind the shrimp, garlic, chilies, shallots and sugar until the mixture is
blended well. Add the fish sauce, tamarind juice, salt and cooled oil from
the wok into the blender; blend until you have a finely textured sauce.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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