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The charcoal-broiled lemon grass and shallots give this dip a richer flavor ideal for barbecued meats such as barbecued chicken (gai yang)
2 cups (16 fl oz/500 ml) water
8 oz (250 g) anchovy fish (2 fish)
¼ cup chopped roasted lemon grass/citronella (ta-krai)*
¼ cup chopped roasted shallots*
¼ cup chopped roasted galangal (kha)*
15 roasted green Thai chili peppers (prik khee noo)*
6 garlic cloves (kratiem)
½ cup (4 fl oz/125 ml) tamarind juice (ma-kaam piag)
2 tablespoons fish sauce (nam pla)
- Boil the water in a medium saucepan. Add the fish to the pan and boil for 5 minutes, leaving at least ½ cup (4 fl oz/125 ml) of stock.
- Place the roasted lemon grass, shallots, galangal, chilies and garlic in a mortar and mash until all ingredients are finely ground.
- Strain the fish stock and add to the mashed mixture. Add the tamarind juice and fish sauce and mix all the ingredients together.
- Use as a dip for barbecued meats.
* Charcoal broil/grill, or burn over a gas flame, whole lemon grass, shallots, galangal and chili peppers for a few minutes, until barbecued but not black. Measure required amounts after cooking.
Makes 2 cups
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