Amount
Ingredient
Preparation



1/3
cup
oil





1
teaspoon
garlic powder





1
tablespoon
onion, dried flakes





4
each
dried red chiles





1
teaspoon
shrimp paste

optional



1
tablespoon
lime juice





1
tablespoon
soy sauce

dark



1
cup
peanut butter

crunchy



1 1/2
tablespoon
palm

or brown sugar



1
x
coconut milk

or water to thin to desired consistency

 Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels. Fry whole chiles until puffed and crisp, about 4 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. 

Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature.

Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass container in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency