Nam prik ong is a mildly spicy tomato and shrimp paste chilli dip made with minced pork which gives it a kind of bolognese or taco filling type appearance. It originates from Northern Thailand, and the final taste is a delicious blend of sweet, sour and salty, and is somewhat mild in heat, particularly when compared to most other Thai chilli dips!
Ensure that you use fresh, ripe tomatoes in your dip, and when ready serve with fresh vegetables, sticky rice, steamed jasmine rice, pork crackling or anything savoury! Nam prik ong is also a great way to add flavour to otherwise bland foods.
Step 1: Add 1 chopped shallot, 10 dried chillies, 1 stalk of chopped lemongrass, 1/2 teaspoon of salted soy beans, 2 1/2 tbsp of shrimp paste, 5 cloves of chopped garlic, and 1/4 cup of water to a mini blender, and blend for about 2 minutes until you are left with a paste.
Step 2: Now heat a dash of cooking oil in a non stick saucepan on a high heat, and then add the paste that we just made, and fry it for about 1 to minutes to release the aroma of the paste.
Step 3: Now add 150g minced pork and mix with the paste and fry until the pork begins to cook. Then add 100g of fresh cherry tomatoes, 1/4 cup of water, 1/2 teaspoon of sugar and 1/4 teaspoon of salt, lower the heat, and cook for about 2 to 3 minutes whilst continually stirring.
Step 4: By now the cherry tomatoes should have softened. Squash them with a wooden spoon so that they break open, and stir everything thoroughly. Continue stirring and heating on a low heat for about 15 minutes until you have a thick dip like this. Serve with your choice of chopped fresh vegetables or with steamed jasmine rice and enjoy!
We hope you enjoyed this tasty chilli dip recipe. Stay tuned for plenty more fun and interesting dips here at siamsizzles.com! What is your favourite Thai dip? Let us know in the comments below!
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