Nam Prik Pow (Black Chili Paste)

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.