At many restaurants in Thailand, part of the menu will be devoted to nam prik chilli sauces. These can be wildly different, ranging from mild to fiery, subtle to pungent, and made with a huge ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...

Nam prik pao is a spicy, oily chilli paste sold in jars. You’ll see it in the Thai or Southeast Asian section of good supermarkets, which is where you’ll also find the fried shallots ...

First, clean the prawns and remove its cells, tail and head. Soak the prawn with salt and pepper and later marinate it with cornflour, egg and maida. 2. Keep the marinated prawns aside for 5 minutes.