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Thai   -   Bplah Doog Foo Pad Kee Mao ( Crisp Catfish )   adapted from Dancing Shrimp by Kasma Loha-Unchit

  • 1 Pound Catfish -- Fillets
  • 1/4 Pound Shrimp -- Coursely Chopped
  • 1 Head Garlic -- Chopped
  • 12 Medium Thai Chilis -- Chopped
  • 1 Cup Basil Leaves -- Chopped
  • 1 Teaspoon Lemon Grass
  • 3 Tablespoons Peanut Oil
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Water
  • 1/2 Teaspoon Sugar
Directions Broil fish until well cooked, about 8 minutes per side. Flake into tiny flakes with a fork. Combine shrimp, garlic, chilis and basil, add lemon grass. Stir well. Saute in oil for 5 minutes. Add fish flakes. Saute until golden brown. Add fish sauce, water, and sugar. Stir until sugar dissolves. Serve over rice.
Serves 4
Time to Make 0:00
Extra Info The book for this recipe is out of print, amazon may have used copies for sale, but we suggest you browse the author's site. She has copies for sale, and you would benefit her directly for coming up with such yummy recipes.

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