Nam Prik Pla Krob (Crispy fish pounded with Chili)

Ingredients
Dried large red chilies, dried hot chilies, shallots, garlic, crispy fish, dried shrimps, ripe tamarind, palm sugar, salt, and shrimp paste.
Preparation
Finely pound roasted big red chilies and dried hot chilies, set aside. Roast or slightly burn shallots and garlic and pound them together, then set aside. Finely pound the roasted crispy fish, set aside. Finely pound dried shrimps, set aside.
Then put every pounded ingredient into a big bowl together with a lot of shrimp paste. Stir until well blended. Add some finely chopped ripe tamarind, salt, and palm sugar.
Stir until the mixture is well blended and taste sour, salty, and sweet.
This crispy fish chili can be a substitute of sweet fried chili paste.
It can be smeared onto a crispy fried rice or bread, also be added in a curry dishes or spicy salads. It can be mixed with rice, eaten with boiled egg, omelet, fried salted meat or dried serpent head fish.
Dried salted pork can also be a side dish for this recipe.

(Mom Luang Nuang Nilruttana. 2537 B.E: 132,146)