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Nam Pla Wan is a hot, sweet and salty dipping sauce that pairs perfectly with crunchy and sour fruits like green apples and sour mango. It is a dish that forms a great balance between sweet, salty, sour and spice.
This is a great snack or dessert and is surprisingly simple to make yourself at home. We have used 6 chillies in this dip as we wanted it quite spicy, but feel free to use less if you are not a fan of spicy flavours. If you are not in Thailand, then green apples are probably your best choice to use as the fruit.
Step 1: Peel and then thinly slice the shallots. Slice them as thinly as you can.
Step 2: Remove the stalks from the chillies, then thinly slice them
Step 3: Add 1 cup of palm sugar and 2 tbsp of fish sauce to a saucepan, and heat on a low heat until the sugar melts. Use a spoon to break up them lumps to speed up the melting process.
Step 4: As the sugar begins to melt, add a splash of water and keep stirring.
Step 5: Once the sugar has completely melted, add the thinly sliced shallots.
Step 6: Stir and heat until the shallots begin to cook, then add 1/2 teaspoon of salt.
Step 7: Continuing heating and stirring for another 5 minutes, then add 1/4 cup of dried baby shrimp and 6 chopped chillies (or more or less depending on your preference for spice)
Step 8: Stir and heat for a couple of minutes, then turn off the heat and spoon some of the sauce into a condiment pot. Chop up the sour and crunchy fruit of your choice (green apples or sour mango works best) and serve![/content_band]
We hope you enjoyed this recipe, give it a try and let us know what you think! What is the best dip you have ever tried? let us know in the comments below!
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