Hell Dipping Sauce – Nam Prik Na-rok

The formation of the life of a person in the womb is the work of God, and it is not merely a mechanical process but a work on the analogy of weaving or knitting: “Thou didst knit me together in my mother’s womb” (psalm 139:13). The life of the unborn is the knitting of God, and what He is knitting is a human being in His own image, unlike any other creature in the universe… The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Condiments, Dips, Thai	1	Servings

INGREDIENTS

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	T	Shrimp Paste
1/4	c	Fish Sauce, Nam Pla
3	T	Palm Sugar

INSTRUCTIONS

Because it keeps well, this sauce was traditionally used by travelers.
~----------------- Heat the oil in a large skillet to 375Ã¸F.  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 at
www.synapse.com/~gemini

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