Recipe - Nam Prik Phao (Roasted Chili Sauce)

One half cup Small dried chilies
2 cup Vegetable oil
8 Shallots, cut or sliced up
1 cup Dried shrimp
1 One half tablespoon Tamarind juice

Heat the oil in a wok and fry the shallots and garlic until golden brown;
remove from oil and drain. Add the dried shrimp and dried chilies; fry
until golden brown; remove from oil and drain. In a mortar or blender,
grind the shrimp, garlic, chilies, shallots and sugar until the mixture is
blended well. Add the fish sauce, tamarind juice, salt and cooled oil from
the wok into the blender; blend until you have a finely textured sauce.
This can be stored in a glass jar in the refrigerator for about 34 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.

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