Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, mike's thai nam prik sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Stir and then add the finely sliced shallots. PRIK NAM PLA • CHILLI FISH SAUCE •Thai table sauce • Thai condiment - Thai Chef Food. In Thai, nam prik (น้ำพริก) means chili sauce, while kapi (กะปิ) is the Thai word for fermented shrimp paste.
Mike's Thai Nam Prik Sauce is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mike's Thai Nam Prik Sauce is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook mike's thai nam prik sauce using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Thai Nam Prik Sauce:
- Take Fresh Thai Green And Red Chilies [stems removed - left whole]
- Get Thai Shallots [rough chop]
- Get Dried Shrimp [or 2 tbsp shrimp paste]
- Prepare Fresh Garlic Cloves [smashed]
- Make ready Quality Fish Sauce
- Take Fresh Cilantro Leaves
- Get Fresh Thai Basil [packed]
- Get Sugar [preferred palm sugar]
- Make ready Minced Lemon Grass
- Get Shredded Cabbage
- Prepare Diakon Radishes
- Make ready Fresh Ginger
- Prepare Lime Juiced [or, 2 tablespoons lime juice]
- Make ready Dried Shrimp [or 2 tbsp shrimp paste]
- Take Low Sodium Seafood Stock [or more]
Nam prik is kind of like the "veggies and dip" of Thai cuisine, but instead of carrot sticks, there's boiled bitter melon (and other vegetables) and in place of ranch dressing, it's fermented shrimp paste and roasted chilies! This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. There are many versions of this sauce, this is the one that my family likes.
Instructions to make Mike's Thai Nam Prik Sauce:
- 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.
Thai chili sauce, known as nam prik (น้ำพริก), is one of the most common components of Thai meals. Here's how and where to eat delicious Thai chili sauce. Eating Thai chili sauces in Bangkok. Since the day I was born, I've been a lover of dips and chili sauces. What could be better than adding more.
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