michaelpaul's Recipe

spicy srimp paste dip

Category: Asian

you need :
1 cup cucumber, skinned and sliced as shown (roll cut)2 green & white thai eggplants, tops cut off and sliced a bit so they're easy to open. note: if you wet them before putting on a plate they'll not brown as fast1/2 cup wing beans, in 1 1/2" slices
1/4 cup pea eggplants, tops removed1/4 cup small white and/or green thai eggplants, tops removed1/2 cup boiled ivy gourd, drained5 small pla-too fish, fried whole about 3 minutes per side in 1/2 cup oil
1 1/2 cup cha-om omelette pieces (1 cup cha-om leaves + 3 eggs, fried in oil until browned on both sides and set)
Directions
1.Pound the garlic and chilies together in a stone mortar & pestle to make a rough paste.
2.Add the shrimp paste and pound to mix.
3.Add the palm sugar, and pound to mix.
4.Add the hairy eggplant slices and lime juice. Mix well and place in a small bowl to serve. Garnish with small Thai chilies or pea eggplants.
5.Serve with vegetables, cut as shown