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Prik Pow | |
More Recipes Cooking Classes Thai Cookbooks Food Articles Recipe in Adobe Acrobat (PDF) format here. One In this paste, a ground-up mixture of roasted and fried ingredients, including plenty of dried red hot chillies, dried shrimp or dried fish, shrimp paste, garlic and shallots, is seasoned with fish sauce, tamarind and palm sugar and cooked together in oil into a thick, well-blended paste with a very dark, burnt red color. Against a fragrant backdrop of roasted flavors, the paste is hot and shrimpy, as well as sweet and tangy, complimenting seafood dishes especially well.. Nahm prik pow is used to flavor soups, including the popular hot-and-sour prawn soup; stir-fries with seafood, meats or vegetables; noodle dishes; dipping sauces and dressings for salads. Its sweetness also makes it a likable ready-to-use spread to put on toast, crackers or shrimp chips for a quick snack. Text Copyright © 2000 Kasma Loha-unchit in Dancing Shrimp, pages 39-40. All rights reserved. More information on Nahm Prik Pow Nahm Prik Pow RecipeWe are trying something new with this recipe: it is only available in Adobe Acrobat (PDF) format here. This will both make it easier for you to print and harder for people to copy and paste into their website without giving any acknowledgment to Kasma. Roasted Chilli Paste Nahm Prik Pow Recipe More information on Nahm Prik Pow This recipe is from pages 175 & 176 of Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit. Published by Simon & Schuster, 2000. Options: Recipe index | Notes on Thai cooking | Return to top Other Pages: Best Thai brands | Thai markets | Kasma's Thai cookbooks | Articles on Thai food and culture | Thai cooking classes | ||
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