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Thai Shrimp Sauce (Nam Prik)

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Thai Shrimp Sauce (Photo by chez pim/flickr)
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Thai Shrimp Sauce (Photo by chez pim/flickr)

A flavoring sauce or dip that's thick enough to coat food dipped into it.

Look for dried shrimp which are salmon pink and yield slightly when pressed through the packet, indicating freshness.

Ingredients

3 tablespoons small dried shrimp
1 teaspoon chopped garlic
2 shallots or small red onions
2 fresh red chillies
2 tablespoons lime juice
2 teaspoons palm sugar
2 tablespoons fish sauce
2 tablespoons water

Directions

Wash the dried shrimp and put in a shallow dish. Soak in just enough hot water to cover for about 10 minutes. This softens the shrimp and any sandy veins can be removed. Put shrimp into a mortar with the garlic, shallots and chillies, all chopped. Pound steadily for a few minutes until mashed to a paste. Gradually stir in the lime juice, palm sugar, fish sauce and water. If preferred, pulverize in an electric blender, though a little extra water may be needed. Serve in a small bowl with a selection of vegetables in season to be dipped in the nam prik and eaten as an appetizer.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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