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Dried Shrimp and Chili Relish
Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap)
Ingredients:
1/2 cup dried shrimp
6–8 dried red chilies (adjust to spice level), soaked in warm water
2 cloves garlic
2 shallots, peeled and halved
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 teaspoon palm sugar (or brown sugar)
1 tablespoon vegetable oil
Optional: chopped cilantro or sliced scallions for garnish
Directions:
In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside.
In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes.
Drain the soaked chilies and remove stems.
Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste.
Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky.
Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed.
Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine.
Serve with raw vegetables, grilled meats, or sticky rice.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 70 kcal | Servings: 6 servings (as a side condiment)
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Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!Dried Shrimp and Chili Relish Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap) Ingredients: 1/2 cup dried shrimp 6–8 dried red chilies (adjust to spice level), soaked in warm water 2 cloves garlic 2 shallots, peeled and halved 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon palm sugar (or brown sugar) 1 tablespoon vegetable oil Optional: chopped cilantro or sliced scallions for garnish Directions: In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside. In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes. Drain the soaked chilies and remove stems. Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste. Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky. Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed. Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine. Serve with raw vegetables, grilled meats, or sticky rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 70 kcal | Servings: 6 servings (as a side condiment) #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!
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