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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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