DIPPING SAUCE:

2 tbsp. peanut oil
2 cloves crushed garlic
2 red chilies, crushed
1 tsp. dried shrimp paste
1/2 tsp. laos powder
1 tsp. brown sugar
4 tbsp. peanut butter
8 oz. coconut milk
2 c. blanched sliced carrots
1 c. blanched snowpeas
1 c. fresh bean sprouts
2 c. blanched green beans
1 1/2 c. boiled cubed potatoes
2 c. blanched broccoli
1 cucumber, peeled, cut in spears
2 hard boiled eggs

Saute' garlic and chilies in oil. Stir in shrimp paste, laos powder, and sugar and cook until dissolved. Stir in peanut butter, (this can be prepared ahead and stored in refrigerator). Before serving, heat peanut butter mixture and slowly stir in coconut milk. Arrange vegetables on tray. Serve sauce on the side. Available in oriental markets.