Nam-Prik-Som-Mak-Kam-Chili-Sauce-With-Tamari

This traditional Thai dipping sauce, Nam Prik Som Mak Kam, offers a complex flavor profile that is simultaneously spicy, sour, and deeply savory. The base of ground dried shrimp provides a rich umami backbone, complemented by the sharp heat of dried red chilies. A splash of tamarind juice adds a necessary citrusy brightness, while fish sauce and brown sugar round out the taste with salty-sweet notes. This versatile condiment is perfect for drizzling over grilled meats, dipping into with fresh vegetables, or serving alongside fried appetizers. It is an essential addition to any Thai-inspired meal, bringing authentic street-food flavor to your home kitchen with minimal effort.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 9.6

Dietary: Gluten-free

Description

This traditional Thai dipping sauce, Nam Prik Som Mak Kam, offers a complex flavor profile that is simultaneously spicy, sour, and deeply savory. The base of ground dried shrimp provides a rich umami backbone, complemented by the sharp heat of dried red chilies. A splash of tamarind juice adds a necessary citrusy brightness, while fish sauce and brown sugar round out the taste with salty-sweet notes. This versatile condiment is perfect for drizzling over grilled meats, dipping into with fresh vegetables, or serving alongside fried appetizers. It is an essential addition to any Thai-inspired meal, bringing authentic street-food flavor to your home kitchen with minimal effort.

Ingredients

3 tablespoon Shrimp, dried -- ground
5 Chilies, red, dried --
6 Garlic cloves -- crushed
1 teaspoon Shrimp paste (Kapi)
1 cup Fish sauce (Nam Pla)
2 tablespoon Sugar -- brown
2 tablespoon Tamarind -- dissolved in 8T Hot water

Directions

1
Place the dried red chilies in a mortar and pound until coarsely crushed.
2
Add the garlic cloves and shrimp paste to the mortar, pounding until a coarse paste forms.
3
Stir in the ground dried shrimp, mixing thoroughly with the chili-garlic paste.
4
Pour in the fish sauce and the tamarind liquid (strained to remove pulp), stirring to combine.
5
Add the brown sugar and stir vigorously until the sugar is completely dissolved.
6
Taste and adjust seasoning with more fish sauce for saltiness or sugar for sweetness if desired.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 9.6kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 17.1mg6%
Sodium 35.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this sauce immediately while fresh, or store in an airtight jar in the refrigerator for up to one week.

For a smoother texture, blend the ingredients in a food processor instead of using a mortar and pestle.

If you cannot find dried shrimp, you can substitute with a small amount of extra shrimp paste and a dash of smoked paprika for depth, though the flavor will differ.

This sauce is traditionally served with stuffed deep-fried chicken wings, but it also pairs excellently with grilled pork, steamed vegetables, or fresh cucumber and radish slices.

Keywords: thai, chili, sauce, nam prik, spicy, umami, shrimp paste, tamarind, fish sauce, dipping, condiment, dried shrimp, garlic, asian, flavorful, quick, vegetarian-free, seafood, traditional, punchy, appetizer

Read it online: https://www.chefs-mate.com/recipe/nam-prik-som-mak-kam-chili-sauce-with-tamari/