Hell Dipping Sauce – Nam Prik Na-Rok *
Description
This Thai dip features Oil For Deep-Frying, Freshwater Fish Fillets, Dried Green Thai Chili. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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.
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~~Heat the oil in a large skillet to 375F (191&# 194;°C).
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Deep-fry the fish fillets until very crispy and golden brown.
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Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred.
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Remove the garlic and shallot skins.
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Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender.
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Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
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cook for about 15 minutes on medium-high
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heat , so that the mixture is reduced to a paste.
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Thoroughly combine the mashed ingredients with the reduced sauce ingredients.
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Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1072.8kcal
- % Daily Value *
- Total Fat 120.1g185%
- Saturated Fat 18.0g90%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 1.2g5%
- Sugars 1.4g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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