Appon's Thai Food Recipes

« Cinnamon Sticks ( Opt Chey ) | Main | Soya Bean Paste ( Taow Jieuw ) »

Steamed Vegetables & Spicy Dip ( Nam Prick Gapi Puk Lork )


A very traditional Isan Thai dish, a selection of steamed Thai vegetables with a spicy fish dipping sauce. It's very typical food, but something of an aquired taste.

1 Tablespoon Shrimp Paste
2 Teaspoons Sugar
1 Teaspoon Salt
4 Tablespoons Warm Water
1 Teaspoon Lemon Juice
3 Tablespoons Fish Sauce
5 Bird Chillies
5 Small Green Aubergines
10 gms Dried Shrimp
3 Garlic Cloves

1. This is about as easy as recipes get. You place all the ingredients in a Thai mortar and pound them until they are all ground together. This sauce can be kept for months.
2. Steam the vegetables until cooked.
3. Serve.

Serve With
Baby Corn ( Steamed )
Dok Kar ( Steamed )
Thai Fragrant Rice

Comments (2)


Oh my, I love your site and I love thai food. I live in Toronto but is from the Phils. I love to try your spicy dip. One question though, do I include the 5 aubergines to be mashed with the other ingredients or do I steam them then dip in the spicy dip? I cannot wait to try it.


i have the same question as the previous comment, do you add the eggplant in the sauce. i am a regular on your site, i visit everyday looking for more of your great recipes.

Those green egg shaped things that I've cut crosswise are the Thai aubergines, you don't add them to the sauce, they're a dipping vegetable.

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on February 1, 2006 12:11 PM.

The previous post in this blog was Cinnamon Sticks ( Opt Chey ).

The next post in this blog is Soya Bean Paste ( Taow Jieuw ).

Many more can be found on the main index page or by looking through the archives.