Nam Phrik Kha with Grilled Shrimp

Ingredients

• 10 Thai bird's eye chilies, roasted and finely chopped 10 Thai bird's eye chilies, roasted and finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 stalk of lemongrass, finely chopped 1 stalk of lemongrass, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Juice of 2 limes Juice of 2 limes
• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a mortar and pestle, pound the roasted chilies, garlic, shallots, lemongrass, and galangal into a paste.
3. 3.
   Heat a small skillet over medium heat and toast the shrimp paste until fragrant.
4. 4.
   In a bowl, combine the chili paste, toasted shrimp paste, fish sauce, palm sugar, and lime juice. Mix well to combine.
5. 5.
   Thread the shrimp onto the soaked bamboo skewers.
6. 6.
   Grill the shrimp for 2-3 minutes per side until cooked through and slightly charred.
7. 7.
   Serve the grilled shrimp with the Nam Phrik Kha dip on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. This can be done by making a shallow cut along the back of the shrimp and removing the dark vein.

Tips & Tricks

• For a milder version of Nam Phrik Kha, reduce the number of Thai bird's eye chilies.
• Adjust the amount of lime juice and palm sugar according to your taste preferences.
• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Serve the Nam Phrik Kha dip at room temperature for the best flavor.
• If you don't have a grill, you can also cook the shrimp on a stovetop grill pan or under the broiler.

Serving advice

Serve the grilled shrimp and Nam Phrik Kha dip as an appetizer or as part of a Thai-inspired meal. Garnish with fresh cilantro leaves and serve with steamed jasmine rice and a side of crisp lettuce leaves for wrapping.

Presentation advice

Arrange the grilled shrimp on a platter, skewers removed, and place a small bowl of Nam Phrik Kha dip in the center. Garnish with lime wedges and sprinkle some chopped cilantro over the shrimp for an attractive presentation.