Hell Dipping Sauce (Nam Prik Na-Rok)

Recipe Ingredients

2 cups	474ml	Oil for deep-frying
1/2 cup	118ml	Unpeeled whole shallots
2 lbs	908g / 32oz	Freshwater fish fillets
2 tablespoons	30ml	Shrimp paste
1 cup	237ml	Dried green thai chili peppers - (prik kii nuu)
1/4 cup	59ml	Fish sauce - (naam plaa)
3 tablespoons	45ml	Palm sugar
1/2 cup	118ml	Unpeeled garlic cloves

Recipe Instructions

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.

Source:
Mesquite Cookery by John 'Boog' Powell

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