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This fiery oil is the secret ingredient in Su-Mei Yu's Hot and Sour Shrimp Soup, which she serves at her restaurant Saffron in San Diego. Made in quantity but used sparingly, roasted chiles in oil adds authentic flavor to Thai dishes. Tamarind pulp, shrimp paste, dried shrimp, and nam pla can be found in Asian markets and specialty stores.

Source: Martha Stewart Living, January 2001
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