Sawaddee ka welcome to hot Thai kitchen now dips are a huge part of Thai cuisine and there's a
family of dips called Nam prik now the reason why you won't find too many restaurants with
nam prik on the menu is because numb prick tend to be a bit of an acquired taste and many
of them are really really spicy so restaurants or shy away from those but I want to introduce
you guys to numb prick so today I want to share with you a recipe that I consider a beginner's
numb prick no weird ingredients easy to make easy to love let's get started so the number
ik I am making today is called Nam prik gunshots so gong is shrimp and thought means fresh and we
say fresh shrimp to distinguish it from dried shrimp which we often use in them prick as well
so I've got here some garlic and I left the peel on no need to peel them now and some shallot that
I cut into quarters chilies now you can make this as spicy or mild as you want but I like
to stick with chilies that are bit pulpy so some bigger ones you can use small Thai chilies but
the problem is with those you won't get a lot of color to come through it'll still taste good just
won't look as nice okay and this one it's frozen I took it straight out of the freezer and I cut
it in half just so it's easier to broil so I'm going to broil these in the oven until they're
toasted and charred you can also barbeque these if you've got a grill handy I would skewer the
garlic together though so that way they don't fall through the grate all right so put these
in and they won't take very long however they're not going to finish at the same time so I think
the chilies will probably finish first so just make sure you keep an eye on them and take them
off as they start to toast all right so now what I'm going to do is I'm going to remove the garlic
because they are done and some of the shallots as well and we'll stick the chilies back in so
I was wrong the garlic is going to finish first and just at this stage it already smells amazing
okay that's good enough all right so now I'm going to pound these herbs in my mortar and pestle but
first I'm going to just cut my chilies so it's a little bit more manageable especially the skin is
the part that's hard to pound and then I'm going to throw in all my shallots as well and the great
part about peeling the garlic now is the roasting makes the peel come off super easily and now it
gets really easy from here I'm going to pound all this into a paste alright so once it's creamy like
this no more big chunks I'm going to add some palm sugar and the palm sugar is actually going
to create a little friction and help any sort of stubborn bits of pieces alright so now I'm
going to add the star of the dip which is the shrimp so these shrimp I have just seared them
until they're cooked if you're already grilling the herbs you can definitely grill these as well
even better get a little smokiness going you can broil them in the oven if you want to but I like
to sear so I get a little bit of a caramelization in there and I'm going to pound these in this dip
as well so yes don't buy expensive shrimp for this you just want to make sure there are no more big
chunks but it's nice to get little chunks you can tell they're shrimp in there so almost done
I'm going to go in with my seasoning now very classic seasoning I've got some fish sauce and
some lime juice for some sour and I like to add a little bit of tamarind now you can just do lime
juice but I just find that doing a little bit of tamarind just makes it a little bit more less
sharp right because tamarins acidity is a little bit more well-rounded so of course you want this
to have a nice dip consistency not too running up too thick perfect so numb prick in Thailand are
always served with vegetables lots of vegetables and they can be raw or cooked and if you want to
cook them just quickly blanch them in boiling water boiled eggs medium boiled eggs is also
something that terrifically with dips especially this one we like to serve dips with rice as well
dips are usually a part of a bigger meal so the meal will always have rice so sometimes
they'll put the dip right on rice and I saved one shrimp my prettiest shrimp as a garnish and voila
just so people know to when there's allergies and whatnot that there's definitely shrimp in
there all right let's try this I'm gonna try a little bit of the cucumber the flavor of this
dip I have to warn you is very strong so if it's your first time having them quick just a little
bit first mmm so good Wow that to me it's just the flavor of rustic home cooking it's simple
and all the flavors are really familiar sweet salty sour the garlic is no longer pungent it's
super creamy and it's really quite amazing how all those simple flavors can combine and become
something that's more complex and super delicious so I encourage you to give this num frig a try if
you're ready for the hard core stuff and you've got my cookbook I have one recipe in there that
you can try out it's called num break upbeat and definitely let me know what you think the
recipe for this will be on hot Thai kitchen calm when you make it send me a photo and let
me know how you like it on Facebook Twitter or Instagram and if you haven't subscribed to the
show you can click right here and so you'll never miss an episode and I will see you next
time for your next finishes tiny garlic and the shallots oh don't they don't fall through
the grate great skewer the garlic together so that they don't fall through the get the gate
it's a really hard work to this fall through the gates great okay great great great great