Title: Hell Dipping Sauce - Nam Prik Na-Rok *
Categories: Thai Condiment Dip
Yield: 1 Servings

2	c	Oil For Deep-Frying
2	lb	Freshwater Fish Fillets
1	c	Dried Green Thai Chili Peppers
1/2	c	Unpeeled Garlic Cloves
1/2	c	Unpeeled Whole Shallots
2	tb	Shrimp Paste
1/4	c	Fish Sauce (Nam Pla)
3	tb	Palm Sugar

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.

previous

next