INGREDIENTS

INSTRUCTIONS

Date: Thu, 09 May 1996 13:39:02 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This isn't a crispy soup, it's a soup made with crispy fish.  Specifically
pla krop (pronounced  'plah grob' with the 'o' in krop being something
between a short o sound an a 'au' sound (a bit like saying 'crab' when you
have a very nasal cold)) is deep fried catfish. The catfish is fried whole
in very hot oil (smoking peanut oil), so the usual cautions and caveats
apply. Also for the proper flavor it should be fried with the head on - in
Thailand it is fried before it is cleaned and trimmed for the second stage
of cooking. You may of course clean and fillet the fish first. The very hot
oil ensures that only the outside of the fish is crunchy-crisp, and the
inside is not reduced to concrete hardness! If you prefer this dish can be
made with salmon, trout, or sea bass.
1. Deep fry the catfish whole in very hot oil until the skin is very crisp.
Remove and drain.  When cool enough to handle, remove the head and the tail
(don't waste it - it can be added to your fish stock pot, or fed to the
cat), then break the rest into large bite sized pieces, discarding the
major bones.
2. on a grill or barbeque, grill the galangal, ginger, shallots, jalapenas,
garlic and lemon grass until slightly charred.  discard the skins, and
chop, then pound to a paste in a mortar and pestle or a food processor.
3. Bring about 3 cups of water to a rolling boil, and add the ingredients,
after one minute lower the heat to a simmer, cover and simmer for about 20
minutes.  Taste and adjust the seasoning.
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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