准备

• If using chiles de árbol, put them in a bowl, cover with boiling water, and let soften, about 30 minutes. Drain and mince.
• 食品处理器方法：将盐，大蒜，葱，辣椒（或辣椒片和红辣椒片），柠檬草，姜（或甘丹），红色味o（如果使用）和植物油和泥皮混合在一起。转移到碗中并放在一边，或在密封的容器中冷藏（糊状物将持续一周）。按照下面的说明完成。
• 砂浆和杵方法：Pound the salt and garlic with a pestle to a fine paste. One at a time, add the shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), and red miso (if using), adding each item only after the preceding one has been incorporated. Add the oil slowly, pounding to make a smooth emulsion. Transfer to a bowl or store as above. Finish following the instructions below.
• 完成酱汁：食用前长达两天，用高火短暂加热大煎锅。加入糊状并炒至香，大约30秒。将热量降低到低；加入花生酱，糖和鱼露；混合好。在热水中搅拌一次，一次汤匙，直到酱汁具有浓汤的稠度为止。关闭热量，加入柠檬汁。酱汁看起来会分开；这可以。品尝一下咸甜鲜花的平衡，如果需要，可以纠正调味料。 (To reheat, warm in a saucepan over low and then add lemon juice and warm water to thin if necessary.) Transfer to a bowl to serve.