| 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 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. From: Thailand The Beautiful Cookbook.
Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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