Nam Prik Narok - Dipping Sauce from Hell
This recipe is normally made from sun dried chilis. Dried red chilis are
fairly readily available in America and Europe, but dried green chilis
You could dry, or smoke fresh chilis, either in a hot oven or in a
sealed container on a barbeque, or with a home desiccator, but if all
else fails, chop fresh chilis, and spread them on a cookie tray and put
them under the broiler until fairly dry.
This sauce keeps well, and is popular as "traveler's fare" in Thailand,
being used as an accompaniment to various dried meats and cliced
2-3 pound of catfish pieces
one pound of dried prik ki nu haeng (dried greed birdseye chilis)
half a cup of garlic, chopped (including the skins)
half a cup of shallots, chopped (including the skins)
2 tablespoons of kapi (fermented shrimp paste)
quarter cup of fish sauce
3 tablespoons of sugar (preferably palm sugar).
The shallots and garlic are broiled/grilled until the skins blacken, and
then peeled and chopped.
The dried chilis are also broiled until they just (!) begin to blacken.
This is very critical - overdo it and the vapor given off is HIGHLY
irritating to the nose and eyes! (If nervous, follow the suggestion
above about cooking on a cookie sheet, but do it outdoors)
Deep fry the fish until crispy, then tease off the flesh, discarding the
bones. You need 2 pounds of shredded cooked fish.
Combine all the ingredients in a blender or food processor.
Can be kept in a well stoppered jar, or refrigerated.
Special thanks to - Muoi Khuntilanont.