Nam prik

Nam prik

By
From
Encyclopedia of Food and Cookery

This sauce is on the table with most Thai meals. Make a jar and store it in the refrigerator; only a small amount is served at a time, usually in a small dish for dipping. Serve with tiny fresh or crisp fried spring rolls, rice or noodle dishes, or salads.

Ingredients

Quantity Ingredient
3 garlic cloves, chopped
3 golden shallots, chopped
1 stalk lemongrass, chopped
6 fresh red chillies, seeded and chopped
1 tablespoon coriander root, chopped
1 tablespoon dried shrimp paste
1 tablespoon brown sugar
4 tablespoons fresh lime juice
2 tablespoons soy sauce
4 tablespoons fish sauce

Method

  1. Heat the garlic, shallots, lemongrass, chillies and coriander root in a small heavy pan until they start to smoke. Place in a blender with the shrimp paste, sugar, lime juice, soy and fish sauces. Blend to a smooth paste. Stir in 1–3 tablespoons water to taste and serve in a small bowl.
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