| 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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