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 375oF. 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 mortor 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.