Hell Dipping Sauce (Nam Prik Na-Rok) 2 cups oil for deep-frying 1/2 cup unpeeled whole shallots 2 lb freshwater fish fillets 2 tablespoon shrimp paste 1 cup dried green thai chili peppers, (prik kii nuu) 1/4 cup fish sauce (naam plaa) 3 tablespoon palm sugar 1/2 cup unpeeled garlic cloves Heat the oil in a large skillet to 375oF. Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. Yield: 1