METHOD

In a small sauce pan cook the shrimp and save the broth.   Wrap chili peppers, garlic and onion with aluminum foil.   Roast on medium low heat for 2 minutes on each side; unwrap, place in mortar, and pound until fine.   Add the shrimp and pound until well mixed.   Add 2 tablespoons shrimp broth Season with MSG nampla salt and lemon juice.   Spoon onto the serving dish Trim all the vegetables, wash, and drain Cook uncovered in boiling water for 5 minutes.   Drain, arrange on the serving plate.   Put the shrimp dip dish in the center.   Serve.