Recipe: Yummy Shitake Chilli Paste / Nam Prik Hed

Recipe: Yummy Shitake Chilli Paste / Nam Prik Hed Delicious, fresh and tasty.

Shitake Chilli Paste / Nam Prik Hed. Thai Roasted Chili Paste, also called Nam Prik Pao, is a slightly spicy, sweet, sour, and salty condiment. It is made with dried chilies, garlic, shallots. Thai Food - Fiery Shrimp Chili Paste (Nam Prik Narok) Who like spicy flavor, if you try Nam Prik Narok once then you will like this Thai style chilli paste.

One version of many thai chili paste.nIn this one most of ingredients are grilled/roasted before being grinded in the mortar to get a fine and smooth paste.nnIt is used as stir-fry seasoning, a soup base, or as a condiment.

Thai Chili Paste/Chili Jam - Nam Prik Pao.

This classic chili paste is super versatile.

You can have Shitake Chilli Paste / Nam Prik Hed using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Shitake Chilli Paste / Nam Prik Hed

1. Prepare 150 grams of sitake mushroom ,fresh.

2. It’s 24 of thai bird eyes chilli ,or less,or any hot chilli ,how hot as your desire.

3. Prepare 4 clove of garlic.

4. You need 4 of shallots.

5. It’s 1 stalk of of lemongrass,finely chopped.

6. It’s 2/3 tsp of lime juice.

7. You need 1 bunch of coriander.

8. Prepare 1/2 tbsp of fish sauce ,or soy sauce for vegetarian option.

9. Prepare 1 of salt to taste.

10. It’s 1 of as need fresh or boil vegetables to dip such as cucumber,carrot ,cauliflower,beans etc..

We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad!

We also use it simply as a spread on toast, sometimes.

We'll start this mini series of Thai chilli sauces/pastes with a slightly less well known one - Nam Prik Noom (Thai Green Chilli Sauce).

Traditionally made with just some green chillies, shallots, garlic & the usual fish sauce, palm sugar & lime juice this is the personification of hot, sour & sweet.

Shitake Chilli Paste / Nam Prik Hed step by step

1. Clean fresh mushroom ,let it dry.

2. Slice mushroom and other ingredients.

3. Roast on the pan on low heat until all cook,you will know it cook by the color will be darker.

4. By pestel and mortar ,pound it well.

5. Add chopped coriander ,fishsauce or soy sauce,and lime juice.

6. Transfer to cucumber boat or dip bowl ,serve with favorite fresh or boil vegetables ,or optional tradition thai we serve with rice,fried pork or chicken ,spicy sausage boil eggs :).

Dried Shitake Mushrooms (Hed Hom Hang).

It's eaten raw like this, with chilli pastes (Nam Prik) as a dipping sauce.

It has a medicinal edge to it, it.

Nam Prik Pao is often used to flavor Tom Yum Goong (Spicy and Sour Soup with Shrimp).

It's what gives it the spicy and smokey flavor and delicious orange color.