This is a common dip for barbeque style foods. ingredients 6 tablespoons prik ki nu (green birdseye chili), sliced thinly 6 tablespoons prik ki nu daeng (red birdseye chili), sliced thinly 4 tablespoons hom daeng (shallots), sliced thinly 2 tablespoons kratiem (garlic), sliced thinly 3 tablespoon phak chi (coriander plant including root), chopped 1 tablespoon nam makrut (lime juice) 1 tablespoon fish sauce method sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. ========================================================== A simple appetiser: ingredients 12 medium shrimp (about 10-12 to the pound) 12 wonton skins 3 tablespoons of nam prik kiga 3 tablespoons of chopped onion 3 tablespoons of diced tomato (discard the skin and seed pulp) method Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straigthen them out). Combine the nam prik, onion and tomato. Lay a wonton skin on your worksurface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp. The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a small wok is used in Thailand).Special thanks to - Muoi Khuntilanont.