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Thai Shrimp & Chili Dip Bwht68 A

Thai Shrimp & Chili Dip Bwht68 A recipe image
This vibrant Nam Prik Pug Tai is a classic Southern Thai condiment that packs a punch of salty, spicy, and umami flavors. Made with pungent shrimp paste, fiery chilies, and aromatic onions, it&# 226;€™s traditionally pounded in a mortar to release the essential oils. The addition of fresh lime juice brightens the profile, while chopped cooked shrimp adds texture and richness. Perfectly paired with crisp raw vegetables like cucumbers and carrots, or steamed asparagus, this dip makes a fantastic appetizer or side dish. It’s an excellent way to introduce bold Thai flavors to your table without requiring complex cooking techniques.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 12.6
Dietary: Gluten-free
Description
This vibrant Nam Prik Pug Tai is a classic Southern Thai condiment that packs a punch of salty, spicy, and umami flavors. Made with pungent shrimp paste, fiery chilies, and aromatic onions, it&# 226;€™s traditionally pounded in a mortar to release the essential oils. The addition of fresh lime juice brightens the profile, while chopped cooked shrimp adds texture and richness. Perfectly paired with crisp raw vegetables like cucumbers and carrots, or steamed asparagus, this dip makes a fantastic appetizer or side dish. It’s an excellent way to introduce bold Thai flavors to your table without requiring complex cooking techniques.
Ingredients
  • 3 tablespoon Shrimp paste
  • 2 tablespoon Sliced red onions
  • 3 tablespoon Fresh chilies, sliced
  • 1 cup Cooked shrimps, finely chopped
  • 1 tablespoon Lime juice
  • as needed Fresh vegetables for serving (cucumbers, tomatoes, carrots, zucchini, or steamed asparagus)
Directions
  1. 1
    Place the shrimp paste, sliced red onions, and sliced chilies into a mortar and pestle.
  2. 2
    Pound the ingredients vigorously until they form a coarse, fragrant paste.
  3. 3
    Add the finely chopped cooked shrimps to the mortar.
  4. 4
    Stir in the lime juice and mix everything together well with a spoon until combined.
  5. 5
    Transfer the dip to a serving bowl.
  6. 6
    Serve immediately with an assortment of fresh raw vegetables and cooked rice or meat.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 17.1mg6%
Sodium 35.5mg2%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 2.3g5%

* 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

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The flavors may intensify after resting.

Adjust the amount of chilies based on your preferred heat level. For a milder version, remove the seeds from the chilies before pounding.

This dip is traditionally eaten with fresh vegetables as a palate cleanser or appetizer. It pairs well with grilled meats or steamed fish.

Shrimp paste (kapi) is very potent. If you find the raw paste too strong, you can toast it lightly in a dry pan for 30 seconds before pounding to mellow the flavor.

Keywords: thai dip, shrimp paste, nam prik, chili dip, spicy dip, vegetable dip, southern thai, umami, appetizer, condiment, lime juice, fresh vegetables, moroccan pestle, chopped shrimp, raw cucumber, steamed asparagus, spicy appetizer, thai cuisine, seafood dip
Read it online: https://www.chefs-mate.com/recipe/thai-shrimp-chili-dip-bwht68-a/