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.