Because it keeps well, this sauce was traditionally used by travelers.
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Heat the oil in a large skillet to 375øF. 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 mortar 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.

Stichworte: Thai, Condiment, Dips