Pronounced: "Nam Preek."
Here's what you'll need.
Sorry, seafood stock, ginger and diakon radishes not pictured here.
The traditional way to mix this sauce is by mortar and pestal but, feel free to use a blender. Tho try to leave some visible chunks in your sauce.
Add your cans of seafood stock to your blender. Obviously the more you thin this sauce, the further she'll go. :0)
There are several different types of Nam Prik depending on the Thailand region. Some are solid - some are thin. This type of Prik is meant to be thin enough to allow its juices to seep into a sticky rice based dish. And, chunky enough to seat itself on the top.
Can and place in boiling water covered for 10 minutes to seal jars. Pull and refrigerate.
This recipe will make approximately seven 8 oz Mason Jars. They also make great gifts for your neighbors and co-workers Know that a little bit of this sauce goes a long way too!
Why not shake your culinary roster tonight and enjoy an everyday taste of Thailand!
Serve with fresh Cilantro. Definitely serve over fried rice!
Scrambled eggs with Nam Prik Sauce and pickled Ginger.
