Nam Prik Narok
(Dipping Sauce from Hell – Thai)
This recipe is normally made from sun dried chiles. Dried red chiles are fairly
readily available in America and Europe, but dried green chiles are unusual.
You could dry, or smoke fresh chiles, either in a hot oven or in a sealed container
on a barbeque, or with a home desiccator, but if all else fails, chop fresh chiles,
and spread them on a cookie tray and put them under the broiler until fairly dry.
This sauce keeps well, and is popular is "traveler's fare" in Thailand,
being used as an accompaniment to various dried meats and sliced vegetables.
- 2 to 3 pounds catfish pieces
- 1 pound dried prik ki nu haeng (dried green birdseye chiles)
- 1/2 cup garlic, chopped (including the skins)
- 1/2 cup shallots, chopped (including the skins)
- 2 tablespoons kapi (fermented shrimp paste)
- 1/4 cup fish sauce
- 3 tablespoons sugar (preferably palm sugar)
- The shallots and garlic are broiled/grilled until the skins blacken, and then
peeled and chopped.
- The dried chiles are also broiled until they just (!) begin to blacken. This
is very critical - overdo it and the vapor given off is HIGHLY irritating to the
nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie
sheet, but do it outdoors.)
- Deep fry the fish until crispy, then tease off the flesh, discarding the bones.
You need 2 pounds of shredded cooked fish.
- Combine all the ingredients in a blender or food processor.
Can be kept in a well-stoppered jar, or refrigerated.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 4:50 pm.
Special thanks to Muoi Khuntilanont.
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