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Recipe by: raffier
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See below ingredients and instructions of the recipe
2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots
2 lb Freshwater Fish Fillets 2 tb Shrimp Paste
1 c Dried Green Thai Chili 1/4 c Fish Sauce (Nam Pla)
-Peppers 3 tb Palm Sugar
1/2 c Unpeeled Garlic Cloves
Because it keeps well, this sauce was traditionally used by travelers.
~---------------------------------------------------------------------
~-- Heat the oil in a large skillet to 375oF. 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 mortor 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.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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