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Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns Recipe น้ำพริก พริกไทยสด
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
1/2
cup
pork belly (เนื้อหมูสามชั้น)
cut into small pieces
1/2
cup
shrimp (กุ้ง)
peeled and deveined
3
tablespoons
fermented shrimp paste (kapi)(กะปิย่างไฟ)
kapi
, grilled
3
tablespoons
Thai garlic (กระเทียมไทย)
peeled
3
tablespoons
dried shrimp (กุ้งแห้ง)
pounded
10
fresh yellow chili (phrik leuang) (พริกเหลือง)
10
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
4
tablespoons
madan (sour cucumber, มะดัน)(garcinia schomburgkiana)
thinly sliced
1/2
cup
fresh peppercorns (พริกไทยอ่อน)
1
tablespoon
palm sugar (น้ำตาลมะพร้าว)
1
tablespoon
fish sauce (น้ำปลา)
3
tablespoons
pork lard (น้ำมันหมู)
Serve with
fresh vegetables (ผักสด)
cucumber and rose apple
Instructions
Slice the pork into small pieces.
Peel the shrimp and crush them with a heavy knife. It will improve their texture.
Using a knife, roughly mince the shrimp. Set aside.
In a pestle and mortar, pound fermented shrimp paste (grilled in banana leaves with garlic) with the garlic until you get a smooth consistency.
Add pounded dried shrimp.
Add yellow chilies and bird’s eye chilies.
Pound the paste until all the chilies are bruised, but small chunks of yellow chilies remain.
Add sliced madan.
Pound everything together.
Add fresh green peppercorns.
Season with palm sugar and fish sauce.
Pound everything together. Set aside.
Place a seasoned wok over medium heat, and add pork fat (or oil). Fry the sliced pork until it is almost cooked.
Add the shrimp meat; fry until the pork and shrimp are well cooked.
Add the chili paste and fry until fragrant.
Serve.