3 garlic cloves
10 to 15 fresh prik ki nu
1 tablespoon shrimp paste
1 tablespoon palm sugar
2 tablespoon finely minced dried shrimp
2 tablespoon lime juice
1 tablespoon nam pla
about ¼ cup slivered green mango, optional
If you opt for frying the herring, heat the oil and add the herring. Deep- fry until golden brown. Remove and drain well.
Pulverize garlic and herring in a food processor or mortar with pestle, add chiles and blend into a paste. Add shrimp paste, sugar, dried shrimp, lime juice, fish sauce and green mango and stir well. Add additional lime juice or fish sauce to taste and for a light, watery, dipping consistency. Works well with fresh vegetables and deep fried pickled fish like sardines or herring.
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