Hell dipping sauce - nam prik na-rok *

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Recipe by: raffier

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.