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Nam Prik Narok (dipping Sauce Fm Hell)#1

January 28, 2023

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	T	Shrimp paste, obtainable in
		any Asian food shop or
		good
		supermarket
1/4	c	Fish sauce, see above
3	T	Palm sugar, see above or
		if you have to mix:
2	T	White sugar with
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5390 Calories From Fat: 4245 Total Fat: 479.3g Cholesterol: 789.3mg Sodium: 841.5mg Potassium: 4695mg Carbohydrates: 49.4g Fiber: 1.4g Sugar: 14g Protein: 225.7g