Nam Pla Prik (fish Sauce With Chile)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 1/4 | c | Fish sauce |
| 5 | T | Lime juice |
| 2 | Cloves garlic, minced | |
| 5 | Thai red or green chiles | |
| thinly sliced |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> Subject: Dipping Sauce from Hell, Part II Just mix it, excellent drizzled over plain rice. Here is a very popular dip (for raw vegetables) coming from the NorthEastern part of Thailand. Before the good Colonel in Korat (North-Eastern Thailand) says that this is definitely not the real thing, I have to admit it's been adapted to western kitchens (I doubt you can find the real fish, fermented guramies). CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 114mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 1.4g
Protein: <1g