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Nam Prik Pow  

A black chilli paste commonly used in Thai cookery, rich in flavour and heat.

Ingredients

To produce take 8oz of dried shrimps, 4oz of dried green jalapeno peppers, 2oz of shallots, 2oz of castor sugar, a clove of garlic, 2tbs of shrimp paste, 2tbs of fish sauce and 200ml of a quality cooking oil.

 Method

Peel and chop the shallots and garlic. Heat the oil in a heavy pan. Deep-fry the dried chilli peppers, shallots and garlic until dark brown. Remove from the oil. Place in a blender. Add the remaining ingredients. Whiz until a smooth mixture forms. Pour this mixture into a pan and fry on medium heat for 5 minutes. Remove from the heat. Allow to cool. Store in an airtight jar. Will keep indefinitely.