Thai Dipping Sauce recipe
information
Nam prik is the most common dipping sauce in Thailand. It has a fiery strength, so use it with caution.
ingredients
15 ml (1 tbsp) vegetable oil
1 cm (1/2 in) square shrimp paste or 15 ml (1 tbsp) fish sauce
2 garlic cloves, finely sliced
2 cm (3/4 in) fresh root ginger, finely chopped
3 small fresh red chillies, seeded and chopped
15 ml (1 tbsp) finely chopped coriander root or stem
20 ml (4 tsp) sugar
45 ml (3 tbsp) dark soy sauce
juice of 1/2 lime
1 cm (1/2 in) square shrimp paste or 15 ml (1 tbsp) fish sauce
2 garlic cloves, finely sliced
2 cm (3/4 in) fresh root ginger, finely chopped
3 small fresh red chillies, seeded and chopped
15 ml (1 tbsp) finely chopped coriander root or stem
20 ml (4 tsp) sugar
45 ml (3 tbsp) dark soy sauce
juice of 1/2 lime
method
1. Heat the vegetable oil in a preheated wok. Add the shrimp paste or fish sauce, garlic, ginger and chillies and stir-fry for 1 - 2 minutes, until softened, but not coloured.
2. Remove from the heat and add the chopped coriander, sugar, soy sauce and lime juice.
2. Remove from the heat and add the chopped coriander, sugar, soy sauce and lime juice.
serving amount
makes 120 ml (4 fl oz) 1/2 cup
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
