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Ingredients Jump to Instructions ↓

  1. Because it keeps well, this sauce was traditionally used by travelers.

  2. 2 c Oil For Deep-Frying

  3. 1/2 c Unpeeled Whole Shallots

  4. 2 lb Freshwater Fish Fillets

  5. 2 tb Shrimp Paste

  6. 1 c Dried Green Thai Chili Peppers (Prik Kii Nuu)

  7. 1/4 c Fish Sauce (Naam Plaa)

  8. 3 tb Palm Sugar

  9. 1/2 c Unpeeled Garlic Cloves

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