Tomato Nam Prik Recipes

TOMATO NAM PRIK

Steps:

• Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
• Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Steps:

• Combine all ingredients in a bowl and mix until thoroughly blended.
• Store in airtight container up to two weeks.
• Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

PEA, FETA & QUINOA SPRING ROLLS WITH ROAST TOMATO NAM PRIK

Steps:

• Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1½-2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium purée.
• Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky purée. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.
• Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It's important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.
• Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.

NAM PRIK NUM

Steps:

• Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
• Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
• Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
• Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.