| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 2 | c | Oil for deep-frying; about |
| 2 | lb | Fish fillets; freshwater (any good fish you like) |
| 1 | c | Thai green dried chillies |
| 1/2 | c | Garlic cloves; unpeeled |
| 1/2 | c | Shallots; unpeeled whole |
| 2 | tb | Shrimp paste (obtainable in any Asian food shop or good supermarket) |
| 1/4 | c | Fish sauce (see above) |
| 3 | tb | Palm sugar; (see above) or if you have to; mix: |
| 2 | tb | White sugar with |
| 1 | tb | Brown sugar |
INSTRUCTIONS
Date: Wed, 20 Mar 1996 13:15:18 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> Heat the oil in a large skillet to 375F (190C). Deep-fry the fish fillets until golden and very crisp. Charcoal-broil/grill the chillies, shallots and garlic until charred. Remove the skins from the shallots and garlic. Mash the fish, chillies, shallots and garlic with a pestle and mortar until smooth. (You CAN use a blender if you have to, but it DOES taste better with a mortar). Place the shrimp paste, fish sauce and palm sugar in a small saucepan and simmer on medium-high heat until reduced to a paste, about 15 min. Mix the mashed with the paste thoroughly. If you don't use all at once, you can store it in the fridge (in a jar with a THIGHT-fitting lid) for up to 5 days. By the way, the correct translation of the Thai name, "prik khi nooh", for Thai cillies is "rat shit pepper". CHILE-HEADS DIGEST V2 #271 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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