Jao Bong - anchovy dip

This is a traditional Isan [North East Thailand] dip for barequed meals, 
steamed fish and vegetable dishes. 

The traditional method of cooking the anchovies is as shown below: if 
you prefer you can wrap them in aluminum foil and roast them in a medium 
oven for 15 minutes. You can also remove the heads and backbones first. 
You can also use tinned anchovies (drain and use - they are already 
cooked). 

ingredients. 

hakf a pound of anchovies 

quarter cup lemon grass 
qarter cup shallots, chopped 
quarter cup kha (galangal) chopped 
3 tablespoons prik ki nu (green birdseye chilis), sliced 
quarter cup of tamarind juice (or rice vinegar) 
5 bai makrut (kaffir lime leaves), shredded 
3 tablespoons of garlic, sliced 

method. 

Wrap the anchovies in banana leaves, and place on the embers of a 
charcoal brazier until the leaf blackens. Remove from the fire and 
unwrap. Discard the heads and backbones of the fish. 

Combine all the ingredients in a mortar and pestle or food processor. 

Will keep for about 3 weeks if refrigerated.