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| 2 Tasse | Oil for deep-frying; about |
| 2 x ca. 450 g | Fish fillets; freshwater (any good fish you like) |
| 1 Tasse | Thai green dried chillies |
| 1/2 Tasse | Garlic cloves; unpeeled |
| 1/2 Tasse | Shallots; unpeeled whole |
| 2 Esslöffel | Shrimp paste (obtainable in any Asian food shop or good supermarket) |
| 1/4 Tasse | Fish sauce (see above) |
| 3 Esslöffel | Palm sugar; (see above) or if you have to; mix: |
| 2 Esslöffel | White sugar with |
| 1 Esslöffel | brown sugar |
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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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