3 tablespoons dried shrimp, ground
5 dried red chiles, crushed
6 garlic cloves, crushed
1 teaspoon kapi, shrimp paste
1 cup nam pla, fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind, dissolved in 8 tablespoons hot water
Grind dried shrimp in mortar, mix with chilies, garlic, shrimp paste, fish sauce, sugar and tamarind liquid (discard the pulp).
Serve with Stuffed Deep-Fried Chicken Wings.
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