Nam Jim

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

  • About

This famous Thai hot, sour, salty and sweet dressing is beautiful on salads, but great on just about anything — steamed food, stir-fries and seafood. Try opening some mussels or clams, toss with Nam Jim and some fresh herbs, and you will have one of the most spectacular dishes ever. I recommend that you remove the wok from the heat before you fold the sauce through; if you add it while the wok is hot or the other ingredients are boiling, you will destroy the wonderful fresh flavour of the l