½ cup dried shrimp

1¾ cups vegetable oil, divided

⅓ cup garlic

1 cup sliced shallots

12 small Thai chilies or

6 serrano chilies

3 tablespoons Tamarind Concentrate (see recipe on page 18)

3 tablespoons brown sugar

1 tablespoon fish sauce

• Place the dried shrimp in a small bowl. Cover the shrimp stir briefly, and drain; set aside.

• Pour 1½ cups of the vegetable oil in a medium-sized saucepan. the oil to approximately 360 degrees over medium-high heat.

• Add the garlic and fry until golden brown. Using a slotted transfer the garlic to a bowl lined with paper towels.

• Add the shallots to the saucepan and fry for 2 to 3 minutes; the shallots to the bowl with the garlic.

• Fry the reserved shrimp in the saucepan for 2 minutes; the bowl.

• Fry the chilies until they become brittle, about 30 seconds; them to the bowl. (Allow oil to cool to room temperature discarding.)

• Combine the fried ingredients, the remaining oil, and the a food processor; process to form a smooth paste.

• Place the paste in a small saucepan over medium heat. Add the sugar and fish sauce, and cook, stirring occasionally, for about 5 minutes.

• Allow the paste to return to room temperature before placing in an airtight container.