Mike's Thai Nam Prik Sauce. Great recipe for Mike's Thai Nam Prik Sauce. Nam Prik = meaning Chilie Sauce in Thai. It's sweet, sour, salty, spicy, tingly, piquant and slightly bitter - all in the same bite.
Nam Prik - Thai chili dipping sauce! Variations of nam prik are among the most common everyday foods in Thai cuisine. Yet among non-Thais, nam prik isn't nearly as famous as curries or fried noodles. You can cook Mike's Thai Nam Prik Sauce using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Mike's Thai Nam Prik Sauce
- It's 1 Cup of Fresh Thai Green And Red Chilies [stems removed - left whole].
- It's 1 Cup of Thai Shallots [rough chop].
- You need 2/3 Cup of Dried Shrimp [or 2 tbsp shrimp paste].
- Prepare 1 Cup of Fresh Garlic Cloves [smashed].
- Prepare 1/4 Cup of Quality Fish Sauce.
- Prepare 1 Cup of Fresh Cilantro Leaves.
- You need 2 Cups of Fresh Thai Basil [packed].
- You need 2 tbsp of Sugar [preferred palm sugar].
- It's 2 tbsp of Minced Lemon Grass.
- It's 1/4 Cup of Shredded Cabbage.
- It's 1/4 Cup of Diakon Radishes.
- It's 2 tbsp of Fresh Ginger.
- You need 1 of Lime Juiced [or, 2 tablespoons lime juice].
- It's 2/3 Cup of Dried Shrimp [or 2 tbsp shrimp paste].
- You need 2 Cans (14 oz) of Low Sodium Seafood Stock [or more].
So here is an ultimate guide in an attempt to make sense of the complex eating culture of Thai nam prik. Thai Nam Prik Chili Sauce Why We Love Prik Nam Pla… This incredible Thai Table Condiment is slightly sour, salty, spicy and sweet and a perfect addicting bite. Prik Nam Pla is a nice balanced sauce. The best part is you can adjust your levels of each ingredient to make it just the way you like it.
Mike's Thai Nam Prik Sauce step by step
- Pronounced: "Nam Preek." Here's what you'll need. Sorry, seafood stock, ginger and diakon radishes not pictured here..
- The traditional way to mix this sauce is by mortar and pestal but, feel free to use a blender. Tho try to leave some visible chunks in your sauce. Add your cans of seafood stock to your blender. Obviously the more you thin this sauce, the further she'll go. :0) There are several different types of Nam Prik depending on the Thailand region. Some are solid - some are thin. This type of Prik is meant to be thin enough to allow its juices to seep into a sticky rice based dish. And, chunky enough to seat itself on the top..
- Can and place in boiling water covered for 10 minutes to seal jars. Pull and refrigerate..
- This recipe will make approximately seven 8 oz Mason Jars. They also make great gifts for your neighbors and co-workers Know that a little bit of this sauce goes a long way too!.
- Why not shake your culinary roster tonight and enjoy an everyday taste of Thailand! Serve with fresh Cilantro. Definitely serve over fried rice!.
- Scrambled eggs with Nam Prik Sauce and pickled Ginger..
If you like it spicier, you can add more chilis. Take eggplants, chillies, garlic and shallots. Grill until soft, then peel, roughly chop and pound to a paste. Mix in lime juice, fish sauce, sugar and salt. Nam pla prik is an essential dipping sauce in Thai cuisine and it demonstrates how Thai food is all about the balance of sour, salty, sweet and spicy.
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