Nam Prik Kiga (chili sauce) - and an appetizer.

This is a common dip for barbeque style foods. 


6 tablespoons prik ki nu (green birdseye chili), sliced thinly 
6 tablespoons prik ki nu daeng (red birdseye chili), sliced thinly 
4 tablespoons hom daeng (shallots), sliced thinly 
2 tablespoons kratiem (garlic), sliced thinly 
3 tablespoon phak chi (coriander plant including root), chopped 
1 tablespoon nam makrut (lime juice) 
1 tablespoon fish sauce 


sautee the chilis, shallots and garlic in a little hot oil. 

After cooling puree the mixture in a food processor of mortar and 

If the coriander and shallots are added at the last minute the mixture 
will keep for several weeks in a refrigerator. 


A simple appetiser: 


12 medium shrimp (about 10-12 to the pound) 

12 wonton skins 

3 tablespoons of nam prik kiga 
3 tablespoons of chopped onion 
3 tablespoons of diced tomato (discard the skin and seed pulp) 


Remove the heads, legs and shells, including the tails, from the shrimp, 
and devein them. Thread them lengthwise onto thin skewers (to straigthen 
them out). 

Combine the nam prik, onion and tomato. 

Lay a  wonton skin on your worksurface. Place half a tablespoon of the 
mix on the skin, add a shrimp, a second half tablesppon of mix, and wrap 
in the skin, pinching it closed. 

Repeat for the other shrimp. 

The uncooked shrimp rolls are now delivered to the table with a small 
pot, such as a fondue pot, of cooking oil, and the diners dip shrimp 
into the oil and deep fry them to their tastes before eating (a small 
charcoal burner and a small wok is used in Thailand).
Special thanks to - Muoi Khuntilanont.