- 1/2 tablespoon fish sauce
- 2-3 cloves garlic
- 1-2 limes
- 1 teaspoon shrimp paste
- 2 tablespoons sugar
- 2-7 Thai chili pepper
- 1-2 water bugs Optional
- 7-10 pea eggplants Optional
Tips and Techniques: Do not substituting the large
US eggplants for the small Thai ones. There is too much of
a difference in texture. There are several versions of the
chili sauce. Some households add ground dried shrimp, pea
eggplants, Thai eggplant and/or ma uug (similar to Thai
eggplant, yellow, round with fur). Some people swear by
palm sugar instead of cane sugar. The basic ingredients
are still the ones listed here: shrimp paste, garlic,
peppers, sugar, fish sauce and lime juice.
- In a mortar, pound shrimp paste, sugar and garlic
until it is well mixed.
- Add fish sauce, lime juice and other optional
- If you plan to add the optional eggplant, crush it
a little bit in the mortar.
- Lightly crush the chili peppers in the mortar. Use
as many or as few peppers as you like. If you like it
hot, smash the chili peppers into small pieces. If you
don't like it hot, just put the chili in the bowl
directly, for garnish. Mix everything well. You should
have the eggplant and chili peppers floating in the
- Many Thais add water bug in their Nam Prig sauce
for its exotic scent. There is an artificial water bug
scent that you can buy so that you can have the flavor
without actually having the bugs. If you feel wild and
exotic try the water bug or the scent. If you can find
the water bugs, just heat up (in a microwave or over
the flame) the bugs for a minute, remove the wings and
the front of the heads and cut up the water bugs in
small pieces and pound them before adding the fish
sauce and lime juice.
- Serve with pan-fried mackerel and fresh or cooked
vegetables. The most common vegetables served with the
sauce are cucumber, string bean, Thai eggplant, regular
eggplant dipped in egg and pan fried bamboo shoots and
lotus stem. Any vegetables are great.
- How to eat this: Take a small piece of mackerel,
and a piece of vegetable, drop a half teaspoon of sauce
on top, scoop it all up with rice. Put in your mouth
and chew. YUM!