CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Thai |
Thai, Condiments, Dips |
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 |
tb |
Shrimp Paste |
1/4 |
c |
Fish Sauce (Nam Pla) |
3 |
tb |
Palm Sugar |
INSTRUCTIONS
Because it keeps well, this sauce was traditionally
used by travelers.
~------------------------------------------------------
~----------------- Heat the oil in a large skillet to
375°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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