© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Serve with fresh vegetables and grilled or fried fish.
3 to 4 prik ki nu daeng
1 dried red chile, cut and soaked
3 cloves garlic
2 shallots, toasted
1 cup grilled fish meat, flaked
½ teaspoon kapi (shrimp paste), toasted
2 tablespoons lime juice
1 tablespoon nam pla
1 tablespoon sugar
1 teaspoon kaffir lime juice
Pound the fresh chiles, then add the soaked dried chile and garlic. Continue pounding until all items are well mixed into a fine paste. Add fish meat and shrimp paste and gently mix. Season with lime juice, nam pla, and sugar.