Nam Prik Narok Dipping Sauce (Hell Fire Sauce)

Recipe Ingredients

		Oil to deep fry
2 lbs	908g / 32oz	Filleted white fleshed freshwater fish
1 cup	237ml	Green prik ki nu
1 cup	237ml	Red prik ki nu
1/2 cup	118ml	Garlic
1/2 cup	118ml	Shallots
3 tablespoons	45ml	Shrimp paste
1/4 cup	59ml	Fish sauce
4 tablespoons	60ml	Palm sugar

Recipe Instructions

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilies, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok, and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

variants:

This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even SPAM. I have also made it with the "pressed meat" sandwich products available in US supermarkets. Vegetarians can experiment with using a julienned vegetable mix in place of the meat.

Recipe By: Muoi Khuntilanont

Source:
The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo

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