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Cellar door open Friday to Sunday 11am - 5pm

Nahm Prik

Posted by Neil McGregor on


Serve accompanied with raw or steamed seasonal vegetables, grilled vegetables, grilled fish, sweet pork or a thai style omelette.

4 peeled garlic cloves

Pinch of salt

1 tablespoon of shrimp paste

3-7 bird’s eye chillies

½ - 1 tablespoon palm sugar

1 tablespoon of lime juice

A splash of fish sauce

 

 

Pound the garlic, salt and shrimp paste in a mortar and pestle.  Slowly add the chillies. The more you pound them the hotter the sauce – suit yourself.  Then pound in the sugar, lime juice and fish sauce.  Adjust the balance between the hot, sour, salt and sweet to your taste, and serve with a nice, cold Yarrh Riesling.


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