Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Nam Phrik Pla Krop (Crispy fish pounded with Chili) น้ำปล่าพริกกรอบ

Recipe from: Thai Folk

This crispy fish chili can be a substitute of sweet fried chili paste. It can be smeared onto a crispy fried rice or bread, also be added in a curry dishes or spicy salads. It can be mixed with rice, eaten with boiled egg, omelet, fried salted meat or dried serpent head fish. Dried salted pork can also be a side dish for this recipe.

dried large red chilies
dried hot chilies
crispy fish
dried shrimps
ripe tamarind
palm sugar
shrimp paste

Finely pound roasted big red chilies and dried hot chilies, set aside. Roast or slightly burn shallots and garlic and pound them together, then set aside. Finely pound the roasted crispy fish, set aside. Finely pound dried shrimps, set aside.

Then put every pounded ingredient into a big bowl together with a lot of shrimp paste. Stir until well blended. Add some finely chopped ripe tamarind, salt, and palm sugar.

Stir until the mixture is well blended and taste sour, salty, and sweet.

Search for Recipes, Search using Google, or Return to Cookbook Index