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This dip will give any food a much richer taste, and add spiciness.
1 cup (8 fl oz/250 ml) oil, for deep-frying
4 oz (125 g) dried green jalapeño peppers (prik chee fa haeng)
1 cup chopped shallots
1 cup chopped garlic (kratiem)
8 oz (250 g) dried shrimp/prawns
2 tablespoons shrimp paste (gapi)
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
¼ cup (2 oz/60 g) sugar
- 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.
-Make 4 cups
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