| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
|
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Cloves garlic; peeled and sliced |
| 1 |
ts |
Ground chili paste; see cook's note |
|
|
Optional: 1/2-1 fresh Thai bird chili; finely minced, see cook's note |
| 1/4 |
c |
Fish sauce |
| 2/3 |
c |
Hot water |
| 2 |
tb |
Fresh lime juice with pulp |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Shredded carrot |
INSTRUCTIONS
GARNISH
Notes: From Orange County Registar
Cook's note: My local supermarket carries a chili paste with garlic in the
Asian specialty section. It works nicely in this recipe.
Use caution when working with fresh chilies. Wash hands and work surface
thoroughly upon completion. Do not touch your face or eyes. Thai chilies
are sold in Asian markets, but you can substitute either a serrano or
jalapeno if you prefer.
Fish sauce (nuoc mam or nam pla) is one of the most important ingredients
in Southeast Asian cooking. It's made from fish or shrimp extract, salt and
water. It's sold in Asian markets and some supermarkets with large Asian
specialty sections.
1. Place garlic, chili paste and chili (if using) in a mortar. With a
pestle, pound into a paste. If you don't have a mortar and pestle, finely
mince the garlic and chili.
2. Combine garlic mixture with remaining ingredients in a small mixing
bowl. Stir until sugar dissolves. Ladle sauce into serving bowls and
garnish with grated carrots.
Yield: 1 1/2 cups, about 15 servings
Nutritional information (per serving): 21 calories, no fat, no saturated
fat, no cholesterol, 265 milligrams sodium
Source: "The Best of Vietnamese and Thai Cooking" by Mai Pham (Prima, 1996,
$26.95)
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998
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