Home - By Category - Recipe - Thai Page 1 | Condiments Page 2 | Dips Page 2

Hell Dipping Sauce - Nam Prik Na-rok *

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HELL DIPPING SAUCE - NAM PRIK NA-ROK *
 Categories: Thai, Condiments, Dips
      Yield: 1 Servings
 
      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
 
  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.
 
MMMMM

Display Recipe for Import.