Title: Nam Prik Pow (Black Chili Paste)
Categories: Thai Sauce
Yield: 4 Cups

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

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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