Hot shrimp dip

Thai Food

dining thai food

Ingredients:
1/2 cup shelled, cleaned shrimp
5-7chili peppers
2 tablespoons chopped red onion
5 cloves garlic
1 teaspoon salt
1 tablespoon nampla (fish sauce)
2 tablespoons shrimp broth
1/2 teaspoon monosodium glutamate (MSE.) (optional)
1 tablespoon lemon juice
cabbage, okra, asparagus, brussels sprouts or other vegetables for dipping.

method: In a small sauce pan cook the shrimp and save the broth. Wrap chili peppers, garlic and onion with aluminum foil. Roast on medium low heat for 2 minutes on each side; unwrap, place in mortar, and pound until fine. Add the shrimp and pound until well mixed. Add 2 tablespoons shrimp broth-season with MSG., nampla, salt and lemon juice. Spoon onto the serving dish. Trim all the vegetables, wash, and drain. Cook uncovered in boiling water for 5 minutes. Drain. Arrange on the serving plate. Put the shrimp dip dish in the center. Serve.

In the 17th century, the Dutch, the English, and from the 1680s the French, competed with each other for trade with the island of Phuket (the island was named Junkseilon at that time), which was valued as a very rich source of tin.