Thai shrimp & chili dip bwht68a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Shrimp paste |
| 2 | tablespoons | Sliced red onions |
| 3 | tablespoons | (or to taste) sliced |
| Chilies | ||
| ½ | cup | Cooked shrimps -- finely |
| Chopp | ||
| 1 | tablespoon | Lime juice |
| Fresh vegetables* | ||
Directions
*(i.e.: raw sliced cucumbers, tomatoes wedges, sliced carrots, sliced zucchinis or steamed asparagus) DIRECTIONS: Using a mortar and pestle or a blender. Pound shrimp paste, onions, and chilies into a coarse texture. Add lime juice and cooked shrimps and stir to mix well with a spoon. Serve with cooked rice, meat and fresh vegetables.
Makes about ¾ cup of dip. NAM PRIK PUG TAI (Southern Thailand Shrimp and Chili Dip). From Gail Shimizu BWHT68A.
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