Chilli sauce with prawns

Chilli sauce with prawns

Nam phrik kung (Bangkok)

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From
South East Asian Food

Ingredients

Quantity Ingredient
6 dried red chillies
4 garlic cloves
3 shallots
4-6 ripe but firm cherry tomatoes
1/2 teaspoon shrimp paste, roasted
100g finely chopped grilled prawn meat or flaked grilled fish
2-3 kaffir lime leaves, torn into small pieces
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon palm sugar, or more

Method

  1. Grill the chillies, garlic, shallots and tomatoes until they are brown. Peel the latter three and seed the chillies. Grind the chillies in a mortar or an electric grinder to rough flakes, then pound them together with the garlic, shallots and shrimp paste to a paste. Add the tomatoes, the prawn meat and the kaffir lime leaves, pound lightly and mix together. Add lime juice, fish sauce and palm sugar to taste and mix well, mashing together lightly. Taste and adjust seasonings again if necessary and pour into a bowl. Serve with raw vegetables, as outlined in the recipe for Nam phrik kapi, and rice.
Tags:
SBS
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