Nam prik som mak kam (chili sauce with tamari

Yield: 2 servings

Measure Ingredient
3 tablespoons Shrimp, dried -- ground
5 \N Chilies, red, dried --
\N \N Crushed
6 \N Garlic cloves -- crushed
1 teaspoon Shrimp paste (Kapi)
1 cup Fish sauce (Nam Pla)
2 tablespoons Sugar -- brown
2 tablespoons Tamarind -- dissolved in 8T
\N \N Hot

Grind dried shrimp in mortar, mix with chilies, garlic, shrimp paste, fish sauce, sugar and tamarind liquid (discard the pulp). Serve with Stuffed Deep-Fried Chicken Wings.

GEnie R.WEISSGERBE "Delightful Thai Cooking" p. 18 Recipe By :

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