Later On

A blog written for those whose interests more or less match mine.

Good Thai dish

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Who was it who said, “There are no empty Tabasco sauce bottles”? I have the same feeling about bottles of Thai fish sauce. But this sounds like a great way to make a dent in the bottle—as it were:

The distinctively Thai combination of sweet, sour, salty and spicy can be achieved in many ways, which makes it easy to mimic. Nothing is simpler than throwing together a version of nam prik, the dipping sauce Thais use for fried spring rolls, grilled beef and all sorts of other dishes. That it can be assembled faster than you can heat your grill makes it even more attractive.

Grilled Shrimp with Nam Prik

Yield 4 servings   Time 10 minutes

Making a little extra nam prik and using it to baste the shrimp or vegetables while they are grilling is a nice if untraditional touch.

  • 1 1/2 pounds large shrimp
  • 1 tablespoon sugar
  • 1 teaspoon minced chili, or to taste
  • 3 tablespoons lime juice, or to taste
  • 3 tablespoons nam pla (Thai fish sauce)
  • Salt

1. Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. (You can use a broiler if you prefer.) If you like, peel and devein shrimp.

2. Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.

3. Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.

Written by Leisureguy

25 August 2008 at 8:57 am

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