cloves garlic, peeled and sliced into thin pieces
5 onions, sliced finely into thin slices
250 g shrimp powder
teaspoons dried shrimp paste
cups peanut oil
teaspoons chili powder
Heat a wok with oil and saute the garlic
and onion separately on low heat until golden. Do not burn. Remove and
set aside. The garlic and onions will become crisp and darken as they
cool. Using the same oil, fry the shrimp powder for about 5 minutes. Add
the chili powder, salt to taste and the shrimp paste mixed with vinegar.
Mix the ingredients well and fry until crisp. Remove from heat to cool
completely. Mix in the fried garlic and onion, stirring well. Store in a
dry airtight jar to keep for a few weeks.