24min 4 ppl
Vegan Nam Prik with Fermented Soybean
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
90 kcalper person
Protein 4g
Carbs 9g
Fats 5g
About this dish
Pounded garlic, shallots and chillies are worked into a rich paste with tamari, then balanced with palm sugar, lime and crushed peanuts for extra body. A fully vegan Central Thai dip with real depth.
Allergy Info
Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped5
- Thai shallotsfinely chopped3
- Limesjuiced2
- Thai auberginesquartered, for serving4
Dried Goods
- Palm sugar1 tbsp
- Roasted peanutsroughly crushed20 g
Spices & Seasonings
- Dried Red Chilliessoaked and drained5
Oils & Condiments
- Tamari3 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
Method
1
Soak the dried chillies in warm water for 10 minutes, then drain.
Approx. 3 minutes
2
Finely chop the garlic and shallots.
Approx. 5 minutes
3
Using a mortar and pestle, pound the garlic and shallots to a coarse paste, then add the chillies and continue pounding until well combined.
Approx. 7 minutes
4
Add the tamari and palm sugar and pound until smooth and fragrant.
Approx. 4 minutes
5
Stir in the lime juice and adjust the seasoning to taste.
Approx. 2 minutes
6
Transfer to a serving bowl, scatter over the crushed peanuts, and serve with the Thai aubergines and other fresh vegetables for dipping.
Approx. 3 minutes
