This is a very spicy dip that is thick and chunky and more like a relish. You can serve it with some fresh or cooked vegetables, or even rice. In this recipe we have used 5 chillies for one portion however you may want to reduce as this was very fiery.
The key ingredients is the toasted shrimp paste, and the unpeeled shrimp, which are grilled for a long period of time until they are very dry and crunchy. This gives the relish its distinct crunchy texture.
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10 shrimp (with heads removed) 2 shallots finely chopped
- shrimp paste 1 tbsp 1/2 teaspoon salt 5 bird eye chillies 1 tbsp sugar
- lime juice 1 tbsp
Special Cooking Equipment Used
Step 1: Begin by placing 10 shrimp on skewers. The shrimp should be unpeeled and have the heads removed. Then grill them on a low heat for about 30 to 40 minutes until they are very dry and crunchy. Once they are done, set them aside for use later.
Step 2: Now wrap 1 tbsp of shrimp paste in some foil and toast under a grill for about 5 minutes on a high heat.
Step 3: Next put the toasted shrimp paste into a mortar and pestle along with 5 bird eye chillies, and crush together for a couple of minutes. Then add in 2 finely chopped shallots, and continue crushing everything into a paste.
Step 4: Next add 1 tbsp of lime juice, 1 tbsp sugar, and 1/2 teaspoon of salt, and mix in with the paste.
Step 5: Finally add in the 10 grilled shrimp which are now very dry and crunchy. lightly crush them in with the paste for a minute or two and then serve as a drip with some fresh vegetables! You don’t need to crush the shrimp too much, the final dip should be chunky and thick.
You could also serve as a relish with some steamed rice or cooked vegetables if you prefer! And thats all there is to it, we hope you enjoyed this very spicy dip recipe, if you did and you would like to see lots more Thai and Asian inspired recipes, do subscribe to our youtube channel and newsletter to be notified when new recipes are published!
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