Pa Kimchi

6 bunches green onion

3 Tablespoon salted shrimp

6 cloves garlic

1 Tablespoon sugar

1/4 cup Sweet rice flour

1 cup water

1/2 cup coarse ground red chile pepper

1 Teaspoon fish sauce

2 Tablespoons Coarse salt

Rinse the green onions in cold water, removing any limp or discolored leaves.

Sprinkle the onions with salt and let stand for about 1 hour, then rinse again in cold water, let drain, and place in a large mixing bowl.

Mix the water and rice flour together in a small pot, then bring to a slow simmer over low to medium heat. Continue to simmer until mixture thickens to about cake batter consistency. Remove from heat and let cool.

Crush or fine mince the garlic (or use a blender).

Add all of the seasoning ingredients to the rice flour batter and mix well.

Slather the seasoning mix over the scallions and mix until well coated. (Try to keep the scallions lined up in the same direction).

Take from 4 to 6 scallions and loop the white heads through the greens in a simple, loose knot. Repeat until all scallions are "tied".

Place the knots in a large jar or other lidded container in layers, pour in any seasoning sauce still in the mixing bowl, then close tightly.

Let stand at room temperature for 6 to 8 hours, then refrigerate.

Serve as part of a ban chan array, or a tasty side dish with any meal