Spicy Chilli Dip From Hell (Nam Prik Narok)

• 250g monkfish (or any white fish)
• 1 cup dried chillies
  
• 1/8 cup garlic cloves
• 1/8 cup shallots (roughly 1 small shallot)
• 1/2 tbsp shrimp paste
  
• 3/4 tbsp palm sugar
  
• 2 tbsp fish sauce
  

Special Cooking Equipment Used

• food processor
  

Cooking instructions

Step 1: First we need to grill the chillies, cloves and shallots until they are crispy and light brown. Whilst they are under the grill, deep fry 250g of monkfish, or any white fish if you can’t get monkfish, making sure not to break it up, and once it is light brown set aside on some paper towel to absorb excess oil. Keep an eye on the vegetables under the grill as we don’t want to burn them, for this reason its best not to grill on too high a heat. Also keep in mind that the chillies will take less time to grill than the garlic and shallot.

Step 2: Once the chillies, garlic, and shallots are browned off, peel the garlic and shallot, then add them to a food processor. Blend them for a few seconds until they are broken down, then add the 1 cup of dried chillies which we grilled, and the 250g of deep fried monkfish, and blend again until everything is mixed together.

Step 3: Now add 2 tbsp of fish sauce, 3/4 tbsp of palm sugar, and 1/2 tbsp of shrimp paste to the food processor, and blend one more time until you are left with a thick paste, as you can see here. Then serve and enjoy! We had ours with some chopped vegetables, however you can just have it with some rice, or with whatever you feel needs a fiery hot dip! Good luck!