Nam prik pow (black chili paste)

1 batch

Ingredients

Quantity Ingredient
1 cup Oil For Deep-Frying
4 ounces Dried Green Jalapeno Peppers
1 cup Chopped Shallots
1 cup Chopped Garlic
8 ounces Dried Shrimp
2 tablespoons Shrimp Paste
⅓ cup Fish Sauce (Nam Pla)
¼ cup Sugar

Directions

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/FIDO Submitted By TERRI WOLTMON On 06-01-95

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