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Shrimp & Grapefruit Chili Sauce (Nam Prik Kung)

10 - 12 fresh green or yellow chili peppers, seeded and coarsely chopped
10 - 12 fresh red chili peppers, seeded and coarsely chopped
1 tablespoon of shrimp paste
5 ounces of fresh shrimp, shelled and deveined
1/2 cup of shredded grapefruit sections
2 - 3 tablespoons of fish soy
2 teaspoons of sugar
Garnish: 1 tablespoon of chopped fresh coriander leaves  

Whir all the chilies, the garlic, and the shrimp paste until smooth in a blender or food processor or pound in a mortar. Grill the shrimp under a hot broiler and dice them. Mix the shrimp and shredded grapefruit sections with the paste. Add the fish soy and sugar. Adjust the seasoning to taste at this point. Place in a serving dish and sprinkle with coriander leaves. Some bright red chilies on top add interest. Makes about 1 1/3 cups
 

 

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