Thailand - Hell Dipping Sauce (Naam Prik Na-Rok)

Hell Dipping Sauce 

(Naam Prik Na-Rok)

Yield: 1 serving

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

Ingredients

-       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

Directions

-       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