Featured Food Recipes

Recipe: Num Prik Kung Sod (Shrimp Chili Dip)

Num Prik Kung Sod

Num Prik Kung Sod Ingredient

  • Shrimps (with peel, cut head) – 200 grams
  • Shrimp meat after roasted and peeled – 102.76 grams
  • Grilled shrimp paste – 15 grams
  • Garlic – 20 grams
  • Lime juice – 30 grams
  • Palm sugar – 30 grams
  • Ash sauce – 30 grams
  • Ma-kheua phuang – 20 grams
  • Hot chilli – 5 grams

Note: This is for 5 serving

How to cook

  1. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
  2. Leave until warm then peel (edible amount is half of the original weight).
  3. Cut shrimps in one-centimeter pieces for mixing with Nam Phrlk.
  4. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chili and bash.
  5. Put pieces of shrimps, seasoning with 11me juice, palm sugar, fish sauce and ma-kheua phuang.
  6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

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