Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's thai nam prik sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mike's Thai Nam Prik Sauce is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mike's Thai Nam Prik Sauce is something which I have loved my whole life.
Nam Prik - Thai chili dipping sauce! Variations of nam prik are among the most common everyday foods in Thai cuisine. Yet among non-Thais, nam prik isn't nearly as famous as curries or fried noodles.
To get started with this particular 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 1 Cup Fresh Thai Green And Red Chilies [stems removed - left whole]
- Prepare 1 Cup Thai Shallots [rough chop]
- Prepare 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- Prepare 1 Cup Fresh Garlic Cloves [smashed]
- Prepare 1/4 Cup Quality Fish Sauce
- Take 1 Cup Fresh Cilantro Leaves
- Get 2 Cups Fresh Thai Basil [packed]
- Get 2 tbsp Sugar [preferred palm sugar]
- Prepare 2 tbsp Minced Lemon Grass
- Make ready 1/4 Cup Shredded Cabbage
- Get 1/4 Cup Diakon Radishes
- Take 2 tbsp Fresh Ginger
- Make ready 1 Lime Juiced [or, 2 tablespoons lime juice]
- Prepare 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- Get 2 Cans (14 oz) Low Sodium Seafood Stock [or more]
This Asian condiment is as common on Thailand kitchen tables as Ketchup is in the. Why We Love Prik Nam Pla… This incredible Thai Table Condiment is slightly sour, salty, spicy and sweet and a perfect addicting bite. Prik Nam Pla is a nice balanced sauce. The best part is you can adjust your levels of each ingredient to make it just the way you like it.
Steps 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.
If you like it spicier, you can add more chilis. These ingredients are not only the basis for Som Tam, but they are also the ingredients for a simple thai dipping sauce, known as Nam Pla Prik. This is something you can just have hanging around, chillin' on the table, just ready to leap forward and breath fire into whatever you're eating. Nam pla prik is an essential dipping sauce in Thai cuisine and it demonstrates how Thai food is all about the balance of sour, salty, sweet and spicy. The amount of chilli is easily changed here, and it's important to play around with the balance of other seasonings too, to find out how you like it.
So that is going to wrap this up for this special food mike's thai nam prik sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
