Title: Hell Dipping Sauce - Nam Prik Na-Rok
Categories: Thai, Condiments, Dips
Yield: 1 Servings

2 c Oil For Deep-Frying
2 lb Freshwater Fish Fillets
1 c Dried Green Thai Chili
-Peppers
1/2 c Unpeeled Garlic Cloves
1/2 c Unpeeled Whole Shallots
2 tb Shrimp Paste
1/4 c Fish Sauce (Nam Pla)
3 tb Palm Sugar

Because it keeps well, this sauce was traditionally
used by travelers.
~------------------------------------------------------
~----------------- Heat the oil in a large skillet to
375øF. Deep-fry the fish fillets until very crispy
and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots
until their outsides are charred. Remove the garlic
and shallot skins.

Place the fried fish, chilies, garlic and shallots in
a mortar and mash with the pestle until smooth, or use
the blender.

Place the shrimp paste, fish sauce and palm sugar in a
small saucepan and cook for about 15 minutes on
medium-high heat, so that the mixture is reduced to a
paste.

Thoroughly combine the mashed ingredients with the
reduced sauce ingredients. Store in a jar with a
tight-fitting lid and use as a dipping sauce or for
cooking.

From: Thailand The Beautiful Cookbook. Typed by Syd
Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini