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Shan Potato Nam Prik Recipe (Spicy Potato Dip)

Updated on January 29, 2011
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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
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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!

Enjoy!

nam Prik at the market

in Thailand, Nam Prik is as close as the local market...no cooking required!
in Thailand, Nam Prik is as close as the local market...no cooking required! | Source

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