Ingredients
Ingredients for shrimp paste chili dip
Grilled shrimp paste (use a quality one) 50 grams
Ground dried shrimp 10 grams
Garlic 30 grams
Thai chili 30 grams
Thin-chopped ma-euk 10 grams
(ma-uek local Thai herb)
Lime juice. 30 grams
Palm sugar 70 grams
Good quality fish sauce 2 teaspoons
Boiled water ¼ cup
Thai pea eggplant 30 grams
Directions for cooking Shrimp Paste Chili Dip
- Use mortar to pound the grilled shrimp paste and garlic until finely pounded, add the dried shrimp and pound together. Add the Thai chili and ma-uek. Then season with lime juice, palm sugar, and fish sauce. Taste it.
- Serve with fresh vegetables, boiled vegetables or fried mackerel.
The food characteristics: A dipping sauce has a well-balanced flavor, combining sour, salty, sweet, and spicy flavors, complemented by the aromatic notes of shrimp paste, lime, and chili.
Suggestions and techniques
- Use freshly squeezed orange juice instead of boiled water to achieve a harmonious and well-rounded flavor.
- Good quality shrimp paste has a fragrant aroma and is not overly salty.
- Ma-uek (a kind of Thai eggplant) adds a unique taste and aroma that enhances the flavor of shrimp paste chili sauce.
Side dishes for shrimp paste chili dip
- Boiled vegetables with coconut milk, such as long beans, morning glory, sesbania flowers, okra, bamboo shoots, and Thai zucchini.
- Fresh vegetables such as eggplant, cucumber, and winged beans, as well as fried dishes such as fried acacia shoots with egg.
- Fried eggplant with egg, and fried mackerel, can be severed with shrimp paste chili dip.