Recipe - Hell Dipping Sauce - Nam Prik Na-Rok

2 cup Oil For DeepFrying
2 pound Freshwater Fish Fillets
1 cup Dried Green Thai Chili
Peppers
One half cup Unpeeled Garlic Cloves
One half cup Unpeeled Whole Shallots
2 tablespoon Shrimp Paste
One fourth cup Fish Sauce (Nam Pla)
3 tablespoon Palm Sugar

Because it keeps well, this sauce was traditionally
used by travelers.
~
~ Heat the oil in a large skillet to
375øF. Deepfry the fish fillets until very crispy
and golden brown.

Charcoalbroil/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
mediumhigh 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
tightfitting lid and use as a dipping sauce or for
cooking.

From: Thailand The Beautiful Cookbook. Typed by Syd
Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini