Nam Prik

2 tablespoons whole, dried shrimp, chopped
6 cloves garlic, chopped
4 dried red chilies (including seeds) chopped
1 teaspoon sugar
3 tablespoons fish sauce (Nam Pla)
3 tablespoons lime juice 
2 fresh red or green Serrano chilies, seeded and finely chopped
3 pea eggplants (Makeua Puong), chopped (optional)

In a mortar or food processor, pound or grind the shrimp, garlic, dried
chilies and sugar until the mixture is fragmented and well blended.
Gradually add the fish sauce and lime juice, spoonful by spoonful, until
you have a consistent mixture. Pour in a serving bowl and stir in the
fresh chilies and pea eggplant (if available). This sauce keeps well for
several weeks, refrigerated and tastes even better after a day or so of
storage. 

Source: The Original Thai Cookbook
Jennifer Brennan
Page 217, 218

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Karen Green 
bbq list

Sounds like a tempura batter like Mike suggested.  Got a recipe for
Cantonese sweet potato balls (you should excuse the expression) someplace -
will dig it out if you like.

But if *I were gonna fry rather than grill... I'd keep the potatoes very
simple and put something zingy on the side to dip:

Scrub 4 large taters, and boil in water to cover for 10 mins.  Peel & cut
into strips 3/8" thick.  Heat 3" or so of vegetable oil in heavy pot of
fryerto 365 F.  Deep-fry sweet potato strips about a cup at a time till
golden; drain on paper towels.

Serve with Nam Prik (you should excuse the expression) - Thai Hot Sauce for
dipping.  Make this at least a day before; cover and put in fridge:

18 tiny dried shrimp, chopped
4 small dried red chili peppers, seeded, if desired, and crumbled
4 cloves garlic, chopped
2 T fresh lime juice
1 T fish sauce (nam pla)

Pound stuff above to a paste w/ mortar & pestle or the ol' Cuisinart or
blender.

Stir in:

3 small red or green serrano peppers, seeded, if desired, and finely chopped
chopped fresh cilantro to taste
little brown sugar to taste (optional)

Nice side for chicken or loin of pork, among others, as long as seasonings
don't clash.  The fried sweet potatoes also go well with Asian peanut
dipping sauce, especially if folks at your table aren't big on hot Thai
cuisine.

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