Hell Dipping Sauce – Nam Prik Na-rok

When we look down on others with haughty judgment, we invoke the same compassionless treatment from God toward our infirmities. What a terrifying response from the living God! Belligerent people are told they can expect to be handled by God, not according to His tender compassion, but with severity matching their contempt of others. Such words should sober even the most hardened heart and result in a fresh realization that self-righteousness tops God’s list of man’s most despised iniquities (Prov. 6:16-19).

Jerry Wragg

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

A Message from our Provider:

“God owns you, and every molecule you have ever touched”