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Nam Prik Na-Rok (Hell Dipping Sauce)
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    Nam Prik Na-Rok (Hell Dipping Sauce)

    Because it keeps well, this sauce was traditionally used by travelers.

  • 2 c Oil For Deep-Frying
  • 1/2 c Unpeeled Whole Shallots
  • 2 lb Freshwater Fish Fillets
  • 2 tb Shrimp Paste
  • 1 c Dried Green Thai Chili Peppers (Prik Kii Nuu)
  • 1/4 c Fish Sauce (Naam Plaa)
  • 3 tb Palm Sugar
  • 1/2 c Unpeeled Garlic Cloves
  • Heat the oil in a large skillet to 375F. 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: http://www.bangkok.com/larry/index.html
    Posted By: Randy, rock4u@rocketmail.com
    Post Date: Sun, 10 May 1998

    *BACK TO THAI*







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