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Thai Food - Thai Cuisine -
Thai Sauces - Thai Dips and Curry Pastes
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A good dip with seafood and fish, fresh vegetables, and boiled egg.
8 oz (250 g) shredded green mango
6 garlic cloves (kratiem), minced
2 tablespoons shrimp paste (gapi)
¼ cup (2 fl oz/60 ml) fish sauce (nam pla)
2 tablespoons lime juice
2 tablespoons sugar
-Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables.
-Makes 2 cups
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