Black Chili Paste Nam Prik Pow *

Syd Bigger 1 c Oil For Deep-Frying

4 oz Dried Green Jalapeno Peppers

1 c Chopped Shallots

1 c Chopped Garlic

8 oz Dried Shrimp

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. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.