What’s Cooking: Nam prik ki ga

Now, nam prik ki ga is not the most popular chili dip out there. It is certainly not the yummiest sounding: roughly translated, it means “crow shit chili paste”. That said, it doesn’t look, or probably taste, anything like crow poo — bright, tart and fiery, it is a perfect foil to crisp veggies, barely hard-boiled eggs and a couple of well-seasoned pork meatballs, if you like that kind of stuff.

This is Grandma Yuwadee Bunnag’s recipe.

Nam prik ki ga (serves 4)

-6 prik chee fah

-7 small red chilies

-11 garlic cloves

-1 Tablespoon kapi (shrimp paste), wrapped in foil

-8 white shrimp, cleaned and cooked (reserve cooking water)*

-3 limes

– 1 1/2 Tablespoons fish sauce

-1 teaspoon nam than peep (palm sugar)

-pork meatballs**

1. Set chilies, garlic and shrimp paste to roast in oven at full whack until blackened (about 20 minutes). They will look like this when done:

2. Chop cooked shrimp into pieces.

3. Squeeze juice from limes.

4. Pound garlic and shrimp paste in mortar and pestle until a paste forms. Add chilies a few at a time, taking care to peel them of their blackened skins before pounding. Add shrimp until all is incorporated.

5. Add 1 teaspoon shrimp cooking liquid, fish sauce, lime juice and palm sugar. Taste for seasoning and add more cooking liquid if paste seems too “dry”. Finished paste will look like this:

6. Serve with fresh vegetables, rice and, if desired, fried pork meatballs.

*Use dried shrimp if you can’t use fresh shrimp.

**Make pork meatballs by mixing ground pork, minced garlic, salt and pepper. Then roll mix into palm-sized patties and fry in a Tablespoon of cooking oil until browned:

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Filed under Asia, Bangkok, cooking, food, pork, recipe, rice, Thailand

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