Instructions: Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then (charcoal) broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.

Place in a small saucepan or wok, and cook on medium-high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

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