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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Heat the oil, fry the garlic until golden brown, removve with a
slotted spoon and set aside. In the same oil fry the shallots until
crispy, remove and set aside. Fry the chilis until they darken,
remove and place in a mortar with the shallot and garlic. Pound
together. Reheat the oil, add the paste and warm through. Add the
sugar and salt and mix well to give a thick black/red sauce.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias
| Ingredients:
4 Tablespoon(s) Oil
3 Tablespoon(s) Finely chopped garlic
3 Tablespoon(s) Finely chopped shallots
3 large Dry red chilis; deseeded
2 Tablespoon(s) Sugar
1 Teaspoon(s) Salt |
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