Free Recipe Hell Dipping Sauce – Nam Prik Na-Rok
Recipe Type: T Recipes
Recipe Preparation: broil
Cooking Ingredients for Hell Dipping Sauce – Nam Prik Na-Rok Recipe
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
Hell Dipping Sauce – Nam Prik Na-Rok Preparation
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 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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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