Thai shrimp & chili dip bwht68a

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Shrimp paste
2 tablespoons Sliced red onions
3 tablespoons (or to taste) sliced
Chilies
½ cup Cooked shrimps -- finely
Chopp
1 tablespoon Lime juice
Fresh vegetables*

Directions

*(i.e.: raw sliced cucumbers, tomatoes wedges, sliced carrots, sliced zucchinis or steamed asparagus) DIRECTIONS: Using a mortar and pestle or a blender. Pound shrimp paste, onions, and chilies into a coarse texture. Add lime juice and cooked shrimps and stir to mix well with a spoon. Serve with cooked rice, meat and fresh vegetables.

Makes about ¾ cup of dip. NAM PRIK PUG TAI (Southern Thailand Shrimp and Chili Dip). From Gail Shimizu BWHT68A.

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