30min 4 ppl
Vegan Nam Prik Ong with Walnuts
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 7g
Carbs 10g
Fats 19g
About this dish
Finely chopped walnuts mimic minced pork in this vegan nam prik ong, toasted and simmered with tomatoes and a rich tamari-based chilli paste until thick. Nutty, deeply savoury and entirely plant-based.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Tomatoesroughly chopped300 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped6
Dried Goods
- Walnutsfinely chopped to resemble mince200 g
- Palm sugar1 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked and roughly chopped6
Oils & Condiments
- Tamari2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
- Saucepan
Method
1
Soak the dried chillies in warm water for 10 minutes until softened, then drain and roughly chop.
Approx. 4 minutes
2
Finely chop the shallots and garlic, roughly chop the tomatoes, and finely chop the walnuts to resemble coarse mince.
Approx. 10 minutes
3
Using a mortar and pestle, pound the chillies, shallots and garlic to a coarse paste.
Approx. 6 minutes
4
Heat the vegetable oil in a saucepan over medium heat and fry the paste for 3 minutes, stirring constantly, until fragrant.
Approx. 3 minutes
5
Add the chopped walnuts and cook for 4 minutes, stirring frequently, until lightly toasted.
Approx. 4 minutes
6
Stir in the tomatoes, tamari and palm sugar, and simmer for 8 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened to a coarse, spoonable dip.
Approx. 8 minutes
7
Taste and adjust the seasoning, then transfer to a serving bowl.
Approx. 2 minutes
