Date: Wed, 20 Mar 1996 13:15:18 +0700 From: Chris Kridakorn - Odbratt Heat the oil in a large skillet to 375F (190C). 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 dont 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 Glens MM Recipe Archive, G Internet.
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