指天椒 三兩 150 g fresh red chillies 江瑤柱（干貝） 半斤 250 g dried scallops (conpoy) 蒜蓉 三兩 150 g garlic, minced 乾蔥蓉 三兩 150 g onion, finely diced 蝦米 二兩 100 g tiny dried shrimp (unshelled variety) 金華火腿 一兩 50 g Jinhua ham 槽白咸魚 一兩 50 g salt cured fish (see notes) 蝦子 半兩 25 g large dried shrimp (shelled variety) 黑胡椒粉（粗） 半湯匙 ½ tbsp coarsely ground pepper (see notes) 做法：
1. Seed and wash chillies. Briefly stir fry over low heat until heated through. Remove from heat and drain. Dry in the sun for 2-3 days, until completely dried.
2. Wash and clean conpoy. Soak in water for 2-3 hours, then steam for 3 hours until soft. Cool. Finely shred the conpoy by hand. Reserve the liquid accumulated as a result of steaming.
3.Soak the tiny shrimp in water for 3 hours. Drain and mince finely.
4.Finely dice ham into 2mm cubes.
5.Dice fish into 3mm cubes.
6.Heat 4 bowls (see notes) of oil over high heat. Add garlic, onion and tiny shrimp and fry until the misture stops steaming.
7.When the misture stops steaming, add chillies, ham and fish and continue to cook until chillies become translucent.
8.Add conpoy and shelled dried shrimp and pepper and reduce heat to low.
9.Continue to cook until only a little steam rises from the mixture. Remove from the heat and allow to cool.
10.Place in a container and seal. Store in refrigerator.
This one has some differences with the other recipe I found. I think that what I might do is take the best from each and merge the two into a single recipe ............................... ปล. ๑)บางสูตรยาวกว่านี้ มีใส่หอยเชลล์แห้งด้วย ๒)ทำแล้วขอแบ่ง ซัก ๒ ชต นะ ไม่เอามาก ๕๕๕
