Nam Prik Kiga (Chile Sauce) - And An Appetizer.

Recipe Ingredients

		Chile Sauce
6 tablespoons	90ml	Green birdseye chilies - thinly sliced
6 tablespoons	90ml	Red birdseye chilies - thinly sliced
4 tablespoons	60ml	Shallots - thinly sliced
2 tablespoons	30ml	Garlic - thinly sliced
3 tablespoons	45ml	Cilantro - including roots, chopped
1 tablespoon	15ml	Nam makrut - (lime juice)
1 tablespoon	15ml	Fish sauce
		A Simple Appetizer
12		Shrimp - (about 10-12 to the (medium)
12		Won ton skins
3 tablespoons	45ml	Nam prik kiga
3 tablespoons	45ml	Chopped onion
3 tablespoons	45ml	Diced tomato - peeled, seeded

Recipe Instructions

This is a common dip for barbeque style foods.

Dipping Sauce method:

Saute the chilies, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

Appetizer method

Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straighten them out). Combine the nam prik, onion and tomato. Lay a won ton skin on your work surface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablespoon 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).

Recipe By: Muoi Khuntilanont

Source:
the California Culinary Academy

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