Title: Black Chili Paste - Nam Prik Pow *
Categories: Thai Condiment
Yield: 1 Servings

		Syd Bigger
1	c	Oil For Deep-Frying
4	oz	Dried Green Jalapeno Peppers
1	c	Chopped Shallots
1	c	Chopped Garlic
8	oz	Dried Shrimp
2	tb	Shrimp Paste
1/3	c	Fish Sauce (Nam Pla)
1/4	c	Sugar

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.

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