Recipe - Black Chili Paste - Nam Prik Pow

Syd Bigger
1 cup Oil For DeepFrying
4 ounce Dried Green Jalapeno Peppers
1 cup Chopped Shallots
1 cup Chopped Garlic
8 ounce Dried Shrimp
2 tablespoon Shrimp Paste
1/3 cup Fish Sauce (Nam Pla)
One fourth cup Sugar

This dip will give any food a much richer taste, and
add spiciness.
~
~ Heat a small pan with the oil and
deepfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini