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Ingredients
- 2 c. oil for deep-frying
- 1/2 c. unpeeled whole shallots
- 2 lb freshwater fish fillets
- 2 Tbsp. shrimp paste
- 1 c. dry green thai chili peppers, (prik kii nuu)
- 1/4 c. fish sauce, (naam plaa)
- 3 Tbsp. palm sugar
- 1/2 c. unpeeled garlic cloves
Directions
- Heat the oil in a large skillet to 375 F. Deep-fry the fish fillets till very crispy and golden.
- Charcoal-broil/grill the chilies, garlic and shallots till 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 till smooth, or possibly use the blender.
- Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 min on medium-high heat, so which the mix 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 possibly for cooking.
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