Thai cuisine is a classic blend of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai dishes. The simplicity in the production of Nam prik it is a popular Thai dish. So much so that it is used as dipping sauce with fried spring rolls, grilled vegetables and more. Nam Prik can be prepared in no time.
Grilled Shrimp and Vegetables with Nam prik is a must-try combination. Sugar, lemon juice, minced fresh chili and nam pla(a fermented fish sauce widely used in Southeast Asia) are the basic components of the Nam prik. Nam pla has quickly gained popularity in the West, but it will surely gain more popularity in the coming days.
Add finely chopped ginger, garlic or lemon grass, it would not hurt the taste. Nam prik may also be used to baste the shrimp or vegetables during grilling fat, so I recommend you doing Nam prik in additional quantities.
Each dish is shrimp, incompleteif I did not mention peeling and de-vein the shrimp.
In general, the kitchen is peeling the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other hand, the fact that shrimp taste better when cooked in the shell. Confusing enough, you can decide how you cook the shrimp ...
De-vein has never been my concern. I've seen some people object to de-vein shrimp, but the cases are really very few. The vein initself is delicious and I love that! Some southern shrimp eater is in complete agreement with me, and they think it actually adds more flavor.
Shrimp with a touch of Nam prik is called the Thai Bath ...
- Grilled Shrimp with Nam Prik --
~ 1 tablespoon sugar
~ 1 teaspoon chopped chili, or to taste
~ 1-1/2 to 2 kg large prawns
~ 3 tbsp lemon juice or to taste
~ 3 tbsp Nam Pla (Thai fish sauce)
~Salt
Start a charcoal or gas grill. Heat should not be medium-hot and the rack more than 4 inches from the heat source. You can also use a broiler if you prefer.
If you want to peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla. Taste and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes on one side. Divide nam prik among 4 cups, and serve as a dip for shrimp.
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