Lohnof salted duck eggs is a smooth, rich and creamy relish with a vibrant three-flavor profile of sour-salty-sweet. Unlike other lohn relishes, it does not contain any overbearing fermented ingredients, making it easy to enjoy, and it does not require an acquired taste.
The relish is seasoned following the 1:1:1 ratio of tamarind paste, fish sauce and palm sugar. However, since the duck egg’s saltiness contributes to about half of the salty character of the dish, we reduce the amount of fish sauce by half. In practice, we use double the amount of tamarind paste and palm sugar than that of the fish sauce needed to achieve the ideal salty seasoning point.
The dish is prepared according to traditional lohn protocols, with the addition of a lavish amount of coriander leaves and some bruised fresh bird’s eye chilies at the end of the cooking process.
Lohnof salted duck eggs is a smooth, rich and creamyrelish with a vibrant three-flavor profile of sour-salty-sweet. Unlike other lohn relishes, it does not contain anyoverbearing fermented ingredients, making it easy to enjoy, and it does notrequire an acquired taste.
Peel and de-vein the shrimp and cut them into small pieces. Wash and pat dry the sliced shrimp meat.
Squeeze the shrimp tomalley from the heads; add it to the shrimp.
On a cutting board, use a knife to mince the shrimp together with the tomalley. Set aside.
Split the hard-boiled salted duck eggs in half with a knife, then separate the yolks from the egg whites with a spoon. Cut the egg whites into small pieces and set aside.
Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not allow the cream to separate into fat.
Add the egg yolks and egg whites and continue to cook until the yolks have dissolved into a yellowish creamy consistency. Stir constantly and be careful not to let the coconut cream separate into fat!
Add the minced shrimp and the shallots and keep simmering until the shrimp meat is fully cooked.
When the shrimp are cooked, taste and season to a sour-salty-sweet profile. Start by adding fish sauce; when you are satisfied with the saltiness, add double the amount of fish sauce in palm sugar and tamarind paste. Taste and adjust the flavors.
Turn off the heat and mix in the coriander leaves and bruised bird’s eye chilies.
Pour into a serving bowl, and garnish with thinly sliced three colored chilies – red, green and yellow – along with sliced shallots and a drizzle of the thickened coconut cream.
Serve with:
Fresh vegetables, grilled catfish or fried snakehead fish.
Keyword chili relish, naam phrik, nam prik (น้ำพริก), lohn (หลน)
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This lohn recipe is made using fresh river prawns. The recipe was altered by Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์) to provide an alternative to lohn recipes that used pla ra-like fermented shrimp products called กุ้งเจ่า (goong jao) and กุ้งจ่อม (goong jaawm).
Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
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