1/3 c  Oil
1 ts Dried garlic flakes
1 tb Dried onion flakes
4    Dried red chiles
1 ts Shrimp paste (optional)
1 tb Lime juice
1 tb Dark soy sauce
1 c  Crunchy peanut butter
1 1/2 tb Palm or brown sugar
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
40 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.