Advertisement

Nam Prik Goong

Yields Makes about 1 cup
Nam Prik Goong
(Mariah Tauger / Los Angeles Times)
1

Heat a grill or grill pan to medium-low heat. Wrap the shrimp paste in a double layer of foil and enclose the packet. Grill the foil packet for 2 minutes; the paste should be very fragrant. Let cool, then unwrap.

2

While the shrimp paste cools, pound the shrimp, garlic and chiles in a mortar with a pestle until smashed into tiny bits. Or you can pulse the ingredients in a food processor. Add the palm sugar and shrimp paste and continue pounding or pulsing to form a coarse purée. Add ¼ cup lemon juice and stir or pulse until incorporated. Taste and add up to ¼ cup more lemon juice to taste.

3

Transfer to a serving dish and serve with crudites.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.