Bangkok: Chef Duangporn Songvisava Nam Phrik Lon

Nam Phrik
© Duangporn Songvisava

Ingredients

35 g Prawn
1 tbsp Shrimp paste
60 g Coconut cream
2 g Thai garlic
4 g Small scuds
22 g Mauek
30 pcs Somsa
15 g Dried shrimp
1 g Young ginger
16 pcs Lime
25 g Madun
20 g Sala
½ tsp Salt
1 tbsp Fish sauce
1 tsp Palm sugar
1 g White turmeric
5 g Dok kajorn
5 g Dok bung
5 g Pak maew
10 g Bean-snake
10 g Nahm tao
15 g Pak taw
20 g Cucumber
3 g Doksanho
5 g Rosella flower
15 g Yam-bean
5 g Aubergine small purple
25 g Rose apple
2 leaves Betel leave
20 g Star fruit
   

Preperation

  1. Make a paste out of the Somsaa peel, dried prawns, boiled prawns, garlic, chilli’s and shrimp paste 
  2. Bring the coconut cream to the boil and add the minced prawns 
  3. Add the paste and simmer until fragrant 
  4. Season with palm sugar fish sauce and a small amount of tamarind 
  5. Add the sliced sour fruits, white turmeric and ginger 
  6. Serve with moo pia and a selection of cooked and raw vegetables
  7.  Join with crispy fried fish