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Shan Potato Nam Prik Recipe (Spicy Potato Dip)
Nam priks are great when you need a quick meal on the table and when you’re not in the mood for an elaborate multicourse affair.
Some mashed up chili and spices and meat or vegetables - all fried together into a paste with a dip like consistency and then served with steamed rice and boiled or fresh vegetables for dipping.
There are a great many types of nam priks in Thai and South East Asian cooking, some famous ones include nam prik ong (click on the link for a recipe) and nam prik noom, but here is a recipe for a somewhat lesser known, but equally delicious nam prik from the border nation-state of the Shan people of Burma and Thailand.
Easy Shan Potato Nam Prik Recipe (Serves a couple for a light meal)
- About ½ lb of potatoes, peeled
- 15 Thai bird chilies
- 5 cloves of garlic
- Salt and MSG to taste
- Vegetable oil for frying, about ¼ cup
- Boil the potatoes until just cooked through in salted water. You can also use leftover potatoes from last night’s dinner for this recipe…and this recipe sure does make a nice change of pace from last night’s meat and potatoes meal!
- In a mortar and pestle, smash up the chili and garlic until they are paste like. If you don’t have a mortar and pestle, you can use a food processor or a small spice grinder attachment on your blender to get these to as paste-like a stage as possible.
- Once the chilies and garlic are well and truly smooshed up in your mortar and pestle – add in the potatoes and smoosh them in too, until the whole mixture is uniform.
- Heat the vegetable oil in a heavy frying pan or wok over medium high. This may seem like a lot of oil, but the oil in the recipe does not serve only as a frying agent, but also as an ingredient that adds richness and taste of its own right.
- Once the oil is hot, toss in the potato/chili/garlic mixture, and fry, stirring, until the potato is slightly browned – a couple of minutes
- Add salt and MSG to taste - a good pinch of MSG and a couple-few good pinches of salt…and you're done!
Serve this with steamed jasmine rice and with sliced cucumbers,
yard long beans and leaf or iceberg lettuce on the side/
To eat; take a slice of cucumber and dip it in the spicy nam prik mixture and then eat…and then cool that fire with a little bit of steamed rice!
An easy, very low cost meal that can be made in a couple of minutes with some leftover potatoes, but that hardly tastes leftover-potato-boring!
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