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Hell dipping sauce - nam prik na-rok *

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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.

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