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, .