© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: simply-thai.com
oil to deep frying
2 pounds of filleted white fleshed freshwater fish
2 cups Thai chili peppers
½ cup garlic
½ cup shallots
3 tablespoons shrimp paste - gupi
¼ cup fish sauce - nam pla
3 to 4 tablespoons palm sugar
Flake the fish and deep fry until the flakes turn golden brown.
Chop the chilies, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.
The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.
This sauce can also be made with pork (yam moo), or even with shrimp (yam gung). An interesting variant is to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienne vegetable mix in place of the meat.