Instructions: This is a common dip for barbeque style foods.

Dipping Sauce method:
Saute the chilies, 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.

Appetizer method

Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straighten them out). Combine the nam prik, onion and tomato. Lay a won ton skin on your work surface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablespoon 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).

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