Ingredients :
- 1 Cup Fresh Thai Green And Red Chilies [stems removed - left whole]
- 1 Cup Thai Shallots [rough chop]
- 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- 1 Cup Fresh Garlic Cloves [smashed]
- 1/4 Cup Quality Fish Sauce
- 1 Cup Fresh Cilantro Leaves
- 2 Cups Fresh Thai Basil [packed]
- 2 tbsp Sugar [preferred palm sugar]
- 2 tbsp Minced Lemon Grass
- 1/4 Cup Shredded Cabbage
- 1/4 Cup Diakon Radishes
- 2 tbsp Fresh Ginger
- 1 Lime Juiced [or, 2 tablespoons lime juice]
- 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- 2 Cans (14 oz) Low Sodium Seafood Stock [or more]
Method :
- 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.
- 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.
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