| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Sauces |
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 |
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 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.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”