น้ำพริกกุ้งสด

Origin

Nam Prik Kung Siap is a regional specialty of Southern Thailand, especially in coastal areas like Nakhon Si Thammarat and Pattalung. Influenced by local fishing culture and the use of fresh seafood harvested from nearby brackish waters, this dish symbolizes the freshness and natural richness of the region.

Characteristics and Flavor

The nam prik has a vibrant red color from the chilies, slightly thick and sticky due to finely pounded shrimp flesh. Its flavor stands out with the natural sweetness of fresh shrimp, combined with the heat of bird’s eye chilies and the aromatic depth of shrimp paste. The overall taste is well-balanced and not overly sharp.

Ingredients

Fresh shrimp 1 cup (peeled and thinly sliced), dried bird’s eye chilies 1 cup, shrimp paste 1 tablespoon, garlic 4–5 cloves, lime juice 1 tablespoon, a pinch of salt

How to Serve

Pound fresh shrimp together with shrimp paste, chilies, and garlic until well blended. Season with lime juice and salt. Mix in fresh herbs such as coriander, green onions, or cabbage. Serve with steaming hot rice or pickled vegetables.

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