Nam prik

Nam prik

Thai shrimp sauce

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Nam prik in its various versions is what Thais use to season almost everything they eat. Use white rice to provide a neutral background to the pungency of the sauce.

Ingredients

Quantity Ingredient
2 tablespoons dried shrimp
1 teaspoon dried shrimp paste
4 garlic cloves
2 teaspoons Sambal ulek
or 2 fresh red chillies, chopped
2 teaspoons palm sugar, grated
2 tablespoons lime juice
1 1/2 tablespoons soy sauce

Method

  1. Soak the dried shrimp in hot water for 20 minutes. Drain well.
  2. Wrap the dried shrimp paste in a piece of foil and roast under a preheated griller for 5 minutes, turning halfway through. Unwrap and place in a food processor with the dried shrimp, garlic, sambal ulek, palm sugar, lime juice, soy sauce and 60 ml water and process until smooth. Store in an airtight jar in the refrigerator for up to 2 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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