Hell dipping sauce - nam prik na-rok

1 Servings

Ingredients

Quantity Ingredient
2 cups Oil For Deep-Frying
2 pounds Freshwater Fish Fillets
1 cup Dried Green Thai Chili Peppers
½ cup Unpeeled Garlic Cloves
½ cup Unpeeled Whole Shallots
2 tablespoons Shrimp Paste
¼ cup Fish Sauce (Nam Pla)
3 tablespoons Palm Sugar

Directions

Because it keeps well, this sauce was traditionally used by travelers.

~------------------------------------------------------ ~----------------- Heat the oil in a large skillet to 375øF. Deep-fry the fish fillets until very crispy and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.

Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender.

Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.

Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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