1.   Blend the water, salt, sugar, lemon juice, chilies, sweet pepper, shrimp paste and garlic into a smooth paste.

2.   Add the chiles, garlic, shallots, lemongrass, ginger, galangal, lime zest, shrimp paste, salt, curry powder and turmeric.

3.   Add the shrimp paste, brown sugar and turmeric and continue to pound until the ingredients are broken down.

4.   But the Peony has other surprises, like rectangular slices of steamed taro root stuffed with shrimp paste and quickly deep-fried and served in a light mushroom sauce.

5.   Chilies, garlic, ginger and the ubiquitous shrimp paste were added to the mix.

6.   Chuong Chau, the owner, and his wife, Ly Anh Chau, were among the first to show Americans how to eat shrimp paste on sugar cane.

7.   Fermented shrimp paste, toasted before use, seasons many dishes.

8.   Fresh shrimp paste, made by pounding shelled shrimp in a mortar, fashions delectable fritters.

9.   Stir in the soy sauce, sesame seeds, fish sauce, shrimp paste, minced lemongrass and lemongrass powder.

10.   Stir once or twice, and add shrimp paste.