Thai Nam Pla Wan Fruit Dip Recipe, Sweet Salty Street Food Classic

PREP TIME

10

10

20

4

Ingredients

• 5–6 unripe (sour) mangoes, cut into pieces

• 300 g palm sugar

• ¼ cup dried shrimp

• 2 large shallots, finely chopped

• 1–2 Thai red chilies, finely chopped

• ½ tsp fish sauce

• ½ tsp chili flakes (optional)

• ¼ cup crispy shallots

• 2 tbsp water

1. Chop palm sugar and add to a pan with 2 tbsp water. Simmer until melted.

2. Toast dried shrimp in a dry pan for 3–4 minutes until fragrant and softened.

3. Crush half the shrimp, keep the rest whole.

4. Add fish sauce to the melted sugar and simmer for 1 minute.

5. Add crushed shrimp, whole shrimp, shallots, chilies, and chili flakes. Let bubble for a few minutes.

6. Stir in crispy shallots and cook another minute.

7. Cool until thick and sticky.

8. Serve with sour mango or store in the fridge (lasts about 2 weeks).