This recipe for Nam Prik Ong makes a small portion suitable as an appetizer for about four people. For larger groups, simply scale it up. Some versions of this recipe call for the addition of a small portion (1 teaspoon) of shrimp paste, a tofu sheet or fermented soy beans. I think the dish does fine without them, as they are difficult to find and the quantities needed are so small.
Red Chili Dip
|Ground Pork||3 Tbl|
|Dried chilies||5||Soaked in water|
|Cherry tomatoes||100 g / ¼ lb|
|Water||100 ml / ½ c|
|Vegetable oil||2 Tbl|
- Grind the dried chili, lemongrass and salt to a fine paste with a mortar and pestle or food processor. Add the shallots and (5) whole garlic cloves, and continue grinding.
- Add the tomatoes and gently mix them into the paste. If using a food processor, use a low setting. Stir in the ground pork.
- Heat the vegetable oil in a wok or skillet. When hot, stir-fry the chopped garlic until it is crispy and fragrant. Transfer the chili paste to the wok and stir-fry over low heat to cook the pork. Add the water and simmer until reduced to a nice thick sauce. Transfer to a serving bowl.
Nam prik ong is typically served at room temperature with raw vegetables such as sliced cucumbers or gherkins, cut long beans, cabbage, carrots, etc. With a little more meat added, this can also make an interesting spaghetti sauce.