Thai•gourmet

Spicy Shrimp Dip (Nam Prik Goong Sod) นำ้พริกกุ้งสด

Hot Thai Kitchen recipe - Pan-Asian/Thai

Ingredients

100 g shrimp, medium size
8 clove garlic, leave the skin on
2 heads shallots, peeled and quartered
Red chilies, to taste (see note)
2 tbsp (30 ml) lime juice
1+1/2 (22 ml) Tbsp fish sauce
1 tbsp (12 g) palm sugar, finely chopped, packed
Vegetables (raw or blanched) such as cucumber, carrots, cabbage, radish, long beans, cauliflower, anything you like for dipping!
Medium boiled eggs for serving (boil for 8 minutes)
Jasmine rice (this dip is usually served as part of a meal so there is normally rice in the mix)

1
Preheat the oven broiler on high, alternatively you can use a grill on medium heat.
2
Sear the shrimp in a hot pan with a little oil just until it has a bit of browning on each side, and until it is cooked through. Set aside.
3
Broil the garlic, shallots and chilies under a preheated broiler for a few minutes until the edges are charred. They will not finish at the same time, so keep an eye on them and remove them as they are done. If using a grill, use a vegetable grill pan, or skewer the garlic cloves and the shallots together, so they won't fall through the grate. The garlic and shallots should become soft and smells sweet.
4
Add all the herbs into a mortar and pestle and pound until creamy with no big chunks.
5
Add palm sugar and pound until dissolved.
6
Add shrimp (but save one for garnish!) and pound until the shrimp are all shredded.
7
Add lime juice, fish sauce, and tamarind juice and stir to mix.
8
Taste and adjust seasoning as needed, but remember that the dip should be quite strong as it'll be served with vegetables and rice. If you'd like a thinner consistency you can add a tiny splash of water. Enjoy!
9
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