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Salted Egg Sauce
Nam Prik Kai Kem
Preparation info
4 to 6
Servings- Difficulty
Easy
Appears in
Published 1981
Another of the wide palette of Thai sauces, Nam Prik Kai Kem, is eaten in Thailand with plain, steamed rice. It is also served as an accompaniment to fried or steamed fish, garnished with fresh green onions.
Ingredients
| garlic, finely chopped | |
Method
In a mortar or food processor, pound or grind the garlic, chillies and shallots into a juicy paste. Blend in the egg yolks. Follow with the shrimp paste and palm sugar, pounding well or giving the food processor a few turns between each addition. Remove the paste to a bowl and stir in the fish sauce and lime juice. Correct the seasoning (you may wish to dilute slightly with 1 or 2 tablespoons o