Wednesday, July 2, 2008

Pla Thod Kap Nam Prik Ma-muang

Pla Thod Kap Nam Prik Ma-muang
(Green Mango Dip)
8 oz (250 g) shredded green mango 6 garlic cloves, minced 2 tablespoons shrimp paste (gapi) 1/4 cup 92 fl oz(60 ml) fish sauce(nam pla) 2 tablespoons lime juice 2 tablespoons sugar 1 firm-fleshed fish, such as red snapper, sea bass, or promfret 1 cup all-purpose flour 1/2 cup vegetable oil Freshly ground black pepper
Place the flour on a large platter and season with the pepper.
With a sharp knife, make three diagonal slashes on each side of the fish in the thickest part, cutting all the way to the bone.
Dust the fish lightly with the flour and pepper mixture.
Heat a wok or a heavy skillet large enough to hold the fish, add the oil ,and heat tom 375 degrees F(190 C).
Gentle slide the fish into the oil and cook for about 5 minutes until the first side crisp and golden brown.
Turn and cook the second side until crisp, about 4 minutes.
Remove the fish and drain on paper towels. Serve with the sauce for dipping.
Place the shredded mango,garlic, and shrimp paste in a mortar and gentle mash with the pestle so that the mango is bruised but still in shreds.
Add the remaining ingredients and stir to combine.
Remove to a serving bowl.

Credite By

Thai Food Online