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Nam Prik


2 tablespoons whole; dried shrimp,
-- chopped
6 cloves garlic; chopped
4 dried red chilies; (including seeds)
-- chopped
1 teaspoon sugar
3 tablespoons fish sauce; (Nam Pla)
3 tablespoons lime juice
2 fresh red or green Serrano chilies; seeded and finely
-- chopped
3 pea eggplants; (Makeua Puong),
-- chopped (optional)

In a mortar or food processor, pound or grind the shrimp, garlic, dried chilies and sugar until the mixture is fragmented and well blended. Gradually add the fish sauce and lime juice, spoonful by spoonful, until you have a consistent mixture. Pour in a serving bowl and stir in the fresh chilies and pea eggplant (if available). This sauce keeps well for several weeks, refrigerated and tastes even better after a day or so of storage. Source: The Original Thai Cookbook Jennifer Brennan Page 217, 218 Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Gary Wiviott on Mar 19, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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