Hell Dipping Sauce - Nam Prik Na-Rok *

No ratings yet

Known as a Thai recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

Contains CrustaceansFish Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

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.

Our shopper agent compares the ingredients on FoodByNation's marketplace. Check out right here.

3 recordings, free to play here.

Khung Taphao folk song

2005

“Khung Taphao folk song” by Wichian Khrutthong, via Wikimedia Commons (converted to MP3) · CC BY-SA 3.0 Source

Rate it