Title: Chilis in oil (nam prik pow)
 Categories: Condiments, Thai, Sauces
      Yield: 1 servings
 
      4 tb Oil
      3 tb Finely chopped garlic
      3 tb Finely chopped shallots
      3 lg Dry red chilis; deseeded
           -- coarsely chopped
      2 tb Sugar
      1 ts Salt
 
  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.