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Recipe by: meinkin
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See below ingredients and instructions of the recipe
3 tb Shrimp paste
2 tb Sliced red onions
3 tb (or to taste) sliced
Chilies
1/2 c Cooked shrimps -- finely
Chopp
1 tb Lime juice
Fresh vegetables*
*(i.e.: raw sliced cucumbers, tomatoes wedges, sliced carrots, sliced
zucchinis or steamed asparagus) DIRECTIONS: Using a mortar and
pestle or a blender. Pound shrimp paste, onions, and chilies into a
coarse texture. Add lime juice and cooked shrimps and stir to mix
well with a spoon. Serve with cooked rice, meat and fresh vegetables.
Makes about 3/4 cup of dip. NAM PRIK PUG TAI (Southern Thailand
Shrimp and Chili Dip). From Gail Shimizu BWHT68A.
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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