Ingredients
2-3 pound of catfish pieces
1 pound dried Thai chile peppers
1/2 cup garlic, chopped (including the skins)
1/2 cup shallots, chopped (including the skins)
2 tablespoons shrimp paste
1/4 cup fish sauce
3 tablespoons palm sugar.
Method
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 by mashing and mixing in a Thai mortar and pestle, until consistent paste.
Can be kept in a well stoppered jar, or refrigerated.
No comments:
Post a Comment