| 1 | Thai hot sauce, available here, and comes in several varieties++ from mildly warm to blisteringly hot. |
| 2 | Some of them are quite similar to a thick tabasco sauce which is what i would use for a substitute. |
| 3 | S.c.] here is a recipe from my new thai cookbook that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients. |
| 4 | I haven"t made this yet, but the dip sounds quite similar to the vietnamese "nuoc cham" (which would be good also). |
| 5 | Peel shrimp, remove the center black line, leave the tail on. |
| 6 | Clean and drain, arrange on a plate, chill for 2 hours. |
| 7 | Pound the chili and garlic until fine. |
| 8 | Place into a small bowl. |
| 9 | Mix sugar, salt and hot water and stir until sugar is dissolved. |
| 10 | Pour over pounded chili and garlic. |
| 11 | Add lime juice and hot sauce, stir and top with chopped coriander. |
| 12 | To serve: thread the shrimp onto the sticks. |
| 13 | Cook over charcoal until done to satisfaction. |
| 14 | Dip in prepared sauce to taste. |
| 15 | It can be served raw and cold |
