Nam Prik Narok Dipping Sauce (Hell Fire Sauce) 1 oil to deep fry 2 lb filleted freshwater fish 1 cup green prik ki nu 1 cup red prik ki nu 1/2 cup garlic 1/2 cup shallots 3 tablespoon shrimp paste 1/4 cup fish sauce 4 tablespoon palm sugar Flake the fish and deep fry until the flakes turn golden brown. Chop the chilies, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. 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. variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is to use thinly sliced luncheon meat or even SPAM. I have also made it with the "pressed meat" sandwich products available in US supermarkets. Vegetarians can experiment with using a julienned vegetable mix in place of the meat. Recipe By: Muoi Khuntilanont Yield: 1 servings