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Hell dipping sauce - nam prik na-rok
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| Artist: |
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| Categories: |
Asian, Condiments, Dips & Spreads, Ethnic, Thai |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Oil For Deep-Frying | | 2
| lbs | Freshwater Fish Fillets | | 1
| cup | Dried Green Thai Chili | | | -Peppers | | 1/2
| cup | Unpeeled Garlic Cloves | | 1/2
| cup | Unpeeled Whole Shallots | | 2
| tbsp | Shrimp Paste | | 1/4
| cup | Fish Sauce (Nam Pla) | | 3
| tbsp | Palm Sugar |
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Procedures:
| 1 | Because it keeps well, this sauce was traditionally used by travelers. | | 2 | ~--------------------------------------------------------------------- ~-- heat the oil in a large skillet to 375°F. | | 3 | Deep-fry the fish fillets until very crispy and golden brown. | | 4 | Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. | | 5 | Remove the garlic and shallot skins. | | 6 | Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. | | 7 | 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. | | 8 | Thoroughly combine the mashed ingredients with the reduced sauce ingredients. | | 9 | Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking |
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