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Nam Prik Pow (black Chili Paste)

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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)
----------------------------------------------
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


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