Hell Dipping Sauce - Nam Prik Na-Rok
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          oil for deep-frying
   2      pounds        freshwater fish fillets
   1      cup           dried green Thai chili -- peppers
     1/2  cup           unpeeled garlic cloves
     1/2  cup           unpeeled whole shallots
   2      tablespoons   shrimp paste
     1/4  cup           fish sauce -- (nam pla)
   3      tablespoons   palm sugar
 

Preparation:

Because it keeps well, this sauce was traditionally used by travelers. 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.