Nam Prik Pow (black Chili Paste) Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 cup: Oil, for deep frying
4 ounce: Dried green jalapeno peppers,
1 cup: Chopped shallots,
1 cup: Chopped garlic,
8 ounce: Dried shrimp / prawns,
2 tbsp: Shrimp paste,
1/3 cup: Fish sauce, nam pla
1/4 cup: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp