2 cup oil for deep-frying
2 lb freshwater fish fillets
1 cup dried green thai chili peppers
1/2 cup unpeeled garlic cloves
1/2 cup unpeeled whole shallots
2 tablespoon shrimp paste
1/4 cup fish sauce (nam pla)
3 tablespoon palm sugar
Because it keeps well, this sauce was traditionally used by travelers.
