Chili relish of salted duck egg yolks (น้ำพริกไข่เค็ม ; naam phrik khai khem)

By: Hanuman
Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
naam phrik roy rot

this content is locked

This Content is Locked

Join Today to unlock the content! 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

This rich velvety relish highlights the creaminess of the salted duck egg yolks. It can be prepared in the same way using crab roe (ไข่ปู; khai bpuu) instead of egg yolks, to make a crab roe chili relish (น้ำพริกไข่ปู; naam phrik khai bpuu). The recipe follows the preparation of a basic chili relish, but only half the amount of fermented shrimp paste (kapi) is used. This reflects and accommodates the saltiness introduced from the salted egg yolks and helps maintain the relish’s bright orangey color.

Serve with:

  • Young thaawng laang leaves (erythrina orientalis) (ทองหลาง),
  • Batter-fried morning glory (ผักบุ้งไทย),
  • Spring onion (ต้นหอม),
  • Salted beef,
  • Grilled dried fish,
  • Grilled fish.

Recommended prerequisites:
1. Siamese Chili Relishes – The Professional Chef’s Guide
2. How to prepare the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน)

naam phrik roy rot
Chili relish of salted duck egg yolks (น้ำพริกไข่เค็ม ; naam phrik khai khem)
This rich velvety relish highlights the creaminess of the salted duck egg yolks. It can be prepared in the same way using crab roe (ไข่ปู; khai bpuu) instead of egg yolks, to make a crab roe chili relish (น้ำพริกไข่ปู; naam phrik khai bpuu). The recipe follows the preparation of a basic chili relish, but only half the amount of fermented shrimp paste (kapi) is used. This reflects and accommodates the saltiness introduced from the salted egg yolks and helps maintain the relish’s bright orangey color.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 15 mins
Cook Time 5 mins
Course Chili Relish
Cuisine Thai
Servings 4

Ingredients
  

  • 2 hard-boiled salted duck egg (ไข่เค็ม)
  • 3/4 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
  • 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
  • 1/4 teaspoon sea salt (เกลือทะเล)
  • 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
  • 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
  • 1 tablespoon fresh yellow chili (phrik leuang) (พริกเหลือง)
  • 1/2 teaspoon fish sauce (น้ำปลา)
  • 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
  • 2 tablespoons lime juice (น้ำมะนาว)

Serve with

  • fried, batter fried or egg-batter fried vegetables (ผักทอด ผักชุบแป้งทอด หรือ ผักชุบไข่ทอด)
  • young thaawng laang leaves (erythrina orientalis)(ทองหลาง)
  • spring onion (ต้นหอม)
  • snakeskin gourami fish, semi-salted and sun-dried (ปลาสลิดแดดเดียว) fried

Instructions
 

  • Separate the yolks and whites of two hard-boiled salted duck eggs.
  • Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Use only half the amount of kapi; therefore, the garlic and palm sugar should be measured to double the amount of the kapi. Arrange the ingredients next to each other so you can visualize their ratios.
  • Begin preparing the relish in a mortar and pestle the same way you would a basic chili relish – start by pounding the garlic with the kapi and add dried shrimp powder.
  • Add the egg yolks. Using the pestle, mix them into a smooth paste.
  • Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
  • Season to a sour leading flavor profile using lime juice.
  • Add the fresh yellow chilies. Bruise them using the pestle to release the desired spiciness.
  • Optional: Crumble the salted duck egg whites and mix them into the relish.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!