As discussed recently in comments to this post, two chilli pepper/oil/seafood concoctions were discussed. Here we have them below. On the left is the Thai nam prik pow, a condiment featuring roasted chilli peppers, soybean oil, garlic, shallots, dried shrimp and palm sugar. On the right is XO sauce featuring chilli peppers in oil with dried shrimp and scallops, some sugar and some other stuff. The sauces are similar in their spicyness, body and shrimpy overtones. XO is saltier and much less sweet. With the prik pow, palm sugar is a major component so there is a slight crystalline crunch if you were to eat a glob. These two sauces share some affinity and could definitely be used in similar situations. I have had nam prik pow (hee, I almost typed man prik pow- HELLO!) as a dipping sauce for fresh shrimp chips at a Thai place in TUSTOSAN and I could see XO being yummy with pot stickers. I think both would be great on chinese or regular broccoli, but the gas would be ridiculous.
I post these pictures so Uncanny can get his ass to Super 88 and get some (also, Res- I know he is currently pounding the XO but he needs the new flavor of nam prik pow to go with the man prik pow in his life).