| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 100 |
g |
EACH of red and green Thai chillies (I generally use just what is available-mostly red) |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Chopped onion |
| 2 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped coriander root |
| 1 |
tb |
Lemon juice (I often use lime juice, depending on availability) |
|
|
I tablespoon of fish sauce |
| 2 |
tb |
Finely chopped coriander leaves |
| 2 |
tb |
Finely chopped shallots (I generally just use onion instead) |
INSTRUCTIONS
Okay, remove stalks from chillies, then saute them in little oil. Remove
and set aside. Saute onion, garlic and coriander root, stir frying for
several minutes (Its good to get the garlic golden brown). Remove from
heat. In a food processor, carefully process the chillies, onion, garlic
and coriander root so that the sauce is not too mushy.
Place the mixture in a bowl,and stir in the lemon juice and fish sauce.
taste to see if if extra fish sauce or lemon/lime juice is needed. There
should be a balance between hot, sour and salty flavours.
Stir in the coriander leaves and shallots just before serving. This will
last several weeks in the fridge, as long as you dont add the coriander and
shallots until just before serving.
Thats it! Its proper name is "nam prik keega" or "hot and sour chillie
sauce" Enjoy it!
Posted to CHILE-HEADS DIGEST V3 #141
Date: Sat, 26 Oct 1996 15:49:32 +1000
From: pjrecio@spirit.com.au (Peter Recio)
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