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      Title: Nam Prik Pow (Black Chili Paste)
 Categories: Thai, Condiment
      Yield: 1 servings

      8 oz Dried shrimp
      1 c  Oil; for deep-frying
      4 oz Dried green jalapeno peppers
      1 c  Shallots; chopped
      1 c  Garlic; chopped
      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.

  Recipe FROM: Thailand The Beautiful Cookbook.

  Typed by Syd Bigger.

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