Thai Hot Shrimp Dip

• 1/2 c. shelled, cleaned shrimp
• 5 to 7 chili peppers
• 2 Tbsp. chopped red onion
• 5 cloves garlic
• 1 tsp. salt
• 1 Tbsp. fish sauce
• 2 Tbsp. shrimp broth
• 1/2 tsp. m.s.g. (optional)
• 1 Tbsp. lemon juice
• cabbage, okra, asparagus, Brussels sprouts, celery, cauliflower or other vegetables for dipping

1. In a small saucepan, cook the shrimp and save the broth.
2. Wrap chili peppers, garlic and onion with aluminum foil.
3. Roast on medium-low heat for 2 minutes.
4. On each side, unwrap and place in blender.
5. Grind until fine.
6. Add the shrimp.
7. Spin until well mixed.
8. Add 2 tablespoons shrimp broth.
9. Season with m.s.g., fish sauce, salt and lemon juice.
10. Spoon onto the serving dish.
11. Trim all the vegetables.
12. Wash and drain.
13. Cook, uncovered in boiling water for 5 minutes.
14. Drain or serve raw.
15. Arrange on the serving plate.
16. Put the shrimp in the center.
17. Serve.

shrimp, chili peppers, red onion, garlic, salt, fish sauce, shrimp broth, lemon juice, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658824 (may not work)