Recipe Cuisine: Thai
Theme: Soul Spicy
Nam Prik Ong
By: Nicole H
Ingredients
- 5 dried Thai chilli's
- 3 shallots, diced
- 6 garlic cloves, peeled and chopped
- 500g pork mince
- 2 cups cherry tomatoes, halved or quartered if they are the larger type
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce, more to taste
- 2 tablespoons brown sugar
- 2 teaspoons Thai shrimp paste
- 3 tablespoons vegetable oil
- TO SERVE:
- cucumber slices
- steamed green beans, or other veg
- lettuce leaves
- pork rinds
- sliced chilli
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Soak the dried chilli's in warm water for 20 minutes to soften them. Add the chilli's along with half of the diced shallots and half of the garlic to a mortar and grind with the pestle into a smooth paste. Alternatively you can use a food processor or blender. Set this aside for later.
- Add 3 tablespoons of oil to the wok or pan, add the remaining garlic and shallots to the cold oil and turn the heat to medium. Fry until golden, turn off the heat and continue stirring, remove from the oil, strain and place in a small bowl reserving the infused oil in the wok.
- Turn the heat back on to medium heat, fry the paste you set aside earlier for a few minutes until fragrant. Add the pork mince and combine well. When the pork has started to cook a little add the cherry tomatoes. continue cooking and tossing until the pork is cooked through and the tomatoes have softened.
- Add the tamarind paste, fish sauce, brown sugar and shrimp paste and mix well. Throw in the crispy shallots and garlic from earlier and mix together. Taste and season with more fish sauce or sugar if needed.
- Dish the whole lot into a bowl, top with fresh chilli slices and serve with lettuce, beans, cucumber and pork rinds.
