Side Pannel
Hell Dipping Sauce - Nam Prik Na-Rok
Hell Dipping Sauce - Nam Prik Na-Rok
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Thai, Dips
Ingredients List
- 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
Directions
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.
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.
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