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Nam Prik Narok (Dipping Sauce Fm Hell)#1
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
2 TasseOil for deep-frying; about
2 x ca. 450 gFish fillets; freshwater (any good fish you like)
1 TasseThai green dried chillies
1/2 TasseGarlic cloves; unpeeled
1/2 TasseShallots; unpeeled whole
2 EsslöffelShrimp paste (obtainable in any Asian food shop or good supermarket)
1/4 TasseFish sauce (see above)
3 EsslöffelPalm sugar; (see above) or if you have to; mix:
2 EsslöffelWhite sugar with
1 Esslöffelbrown sugar
die Zubereitung:

Heat the oil in a large skillet to 375F (190 °C). Deep-fry the fish fillets until golden and very crisp. Charcoal-broil/grill the chillies, shallots and garlic until charred. Remove the skins from the shallots and garlic. Mash the fish, chillies, shallots and garlic with a pestle and mortar until smooth. (You Can use a blender if you have to, but it Does taste better with a mortar). Place the shrimp paste, fish sauce and palm sugar in a small saucepan and simmer on medium-high heat until reduced to a paste, about 15 min. Mix the mashed with the paste thoroughly. If you don't use all at once, you can store it in the fridge (in a jar with a Thight-fitting lid) for up to 5 days.

By the way, the correct translation of the Thai name, "prik khi nooh", for Thai cillies is "rat shit pepper".

Chile-Heads Digest V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.

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