Nam prik narok (dipping sauce fm hell)#1

1 Servings

Ingredients

Quantity Ingredient
2 cups Oil for deep-frying; about
2 pounds Fish fillets; freshwater (any good fish you like)
1 cup Thai green dried chillies
½ cup Garlic cloves; unpeeled
½ cup Shallots; unpeeled whole
2 tablespoons Shrimp paste (obtainable in any Asian food shop or good supermarket)
¼ cup Fish sauce (see above)
3 tablespoons Palm sugar; (see above) or if you have to; mix:
2 tablespoons White sugar with
1 tablespoon Brown sugar

Directions

Date: Wed, 20 Mar 1996 13:15:18 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> Heat the oil in a large skillet to 375F (190C). Deep-fry the fish fillets until golden and very crisp. Charcoal-broil/grill the chillies, shallots and garlic until charred. Remove the skins from the shallots and garlic.

Mash the fish, chillies, shallots and garlic with a pestle and mortar until smooth. (You CAN use a blender if you have to, but it DOES taste better with a mortar). Place the shrimp paste, fish sauce and palm sugar in a small saucepan and simmer on medium-high heat until reduced to a paste, about 15 min. Mix the mashed with the paste thoroughly. If you don't use all at once, you can store it in the fridge (in a jar with a THIGHT-fitting lid) for up to 5 days.

By the way, the correct translation of the Thai name, "prik khi nooh", for Thai cillies is "rat shit pepper".

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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