| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 8 | oz | Anchovy fish, fresh or |
| frozen canned if | ||
| unavailable discard as | ||
| much oil as you can | ||
| 1 | Banana leaf | |
| 1/4 | c | Lemon grass, chopped |
| 1/4 | c | Shallots, chopped |
| 1/4 | c | Galangal root, chopped |
| 2 | T | Thai green chile, chopped |
| 1/4 | c | Tamarind juice, 1/2 tbsp of |
| tamarind paste to 1/4 cup | ||
| hot water stir until | ||
| dissolved | ||
| 5 | Leaves Kaffir lime, torn | |
| don't use a knife or | ||
| ordinary lime | ||
| 4 | Cloves garlic |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> Subject: Dipping Sauce from Hell, Part II Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana leaf, grill on charcoal 4 min. each side. You CAN use broiler or oven at 350F / 180C about 15 min. If you have to use canned, don't grill them, use as they are, without the oil. So far so good, now place everything in the all-mighty mortar and use the pestle until you have a smooth paste. Besides being great with raw or steamed veggies, it's great as a dip for BBQ'ed fish. CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 197
Total Fat: 22.1g
Cholesterol: 192.8mg
Sodium: 8325.9mg
Potassium: 1415.5mg
Carbohydrates: 10.7g
Fiber: 1.5g
Sugar: 3.3g
Protein: 67.3g