Nam Prik Narok (Hell Fire Sauce)


  • oil to deep fry
  • 2 pound of filleted white fleshed freshwater fish
  • 1 cup green prik ki nu
  • 1 cup red prik ki nu
  • 1/2 cup garlic
  • 1/2 cup shallots
  • 3 tablespoons shrimp paste
  • 1/4 cup fish sauce
  • 3-4 tablespoons palm sugar.
  1. Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoil] broil them briefly  and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
  2. 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.

-Also can be made with pork (yum moo), or even with shrimp (yum khoong).


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