Nam Prik Narok (Dipping Sauce Fm Hell)#1

Categories: Sauce

Serves: 1 Servings

Ingredients:

2 c Oil for deep-frying; about
2 lb Fish fillets; freshwater
-(any good fish you like)
1 c Thai green dried chillies
1/2 c Garlic cloves; unpeeled
1/2 c Shallots; unpeeled whole
2 tb Shrimp paste (obtainable in
-any Asian food shop or good
-supermarket)
1/4 c Fish sauce (see above)
3 tb Palm sugar; (see above) or
-if you have to; mix:
2 tb White sugar with
1 tb Brown sugar

Instructions:
Date: Wed, 20 Mar 1996 13:15:18 +0700

From: Chris Kridakorn - Odbratt
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, http://www.erols.com/hosey.

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