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Nam Prik Narok (dipping Sauce Fm Hell)#2

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CATEGORY CUISINE TAG YIELD
Seafood Thai Dip 1 Servings

INGREDIENTS

2 up to
3 lb Catfish pieces
1 lb Dried prik ki nu haeng
dried green Birdseye
chilis
1/2 c Garlic, chopped including
the skins
1/2 c Shallots, chopped including
2 T Kapi, fermented shrimp
paste
1/4 c Fish sauce
3 T Sugar, preferably palm
sugar

INSTRUCTIONS

Date: Wed, 08 May 1996 16:18:49 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th> This  recipe is normally made
from sun dried chilis. Dried red chilis are  fairly readily available
in America and Europe, but dried green  chilis are unusual.  You could
dry, or smoke fresh chilis, either in  a hot oven or in a sealed
container on a barbeque, or with a home  desiccator, but if all else
fails, chop fresh chilis, and spread them  on a cookie tray and put
them under the broiler until fairly dry.  This sauce keeps well, and is
popular as "traveler's fare" in  Thailand, being used as an
accompaniment to various dried meats and  cliced vegetables.  The
shallots and garlic are broiled/grilled until the skins blacken,  and
then peeled and chopped.  The dried chilis are also broiled until  they
just (!) begin to blacken.  This is very critical - overdo it  and the
vapor given off is HIGHLY irritating to the nose and eyes!  (If
nervous, follow the suggestion above about cooking on a cookie  sheet,
but do it outdoors) Deep fry the fish until crispy, then tease  off the
flesh, discarding the bones. You need 2 pounds of shredded  cooked
fish. Combine all the ingredients in a blender or food  processor. Can
be kept in a well stoppered jar, or refrigerated.  CHILE-HEADS DIGEST
V2 #315  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: 2008
Calories From Fat: 766
Total Fat: 84.6g
Cholesterol: 748.4mg
Sodium: 7057.6mg
Potassium: 7006.2mg
Carbohydrates: 70.6g
Fiber: 8.4g
Sugar: 23.5g
Protein: 234.3g


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