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Recipe from: Luckytrim
This is a common dip for assorted seafood and barbecue style foods.
12 tablespoons phrik ki nu, sliced thinly
4 tablespoons shallots (or small red or purple onions), sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon nam pla
Sauté the chilies, shallots and garlic in a little hot oil. After cooling purée the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.