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Phuket (Thailand)
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Side dish
Fish & Seafood
Food Flavour DNA
Nutritional Values
180kcal
15gProtein
10gCarbs
5gFat
1gFibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🦐 Shellfish
Nam Phrik Kung Siap
How to order / say it
Say it
น้ำพริกกุ้งเสียบ — [nahm prik goong SEE-ap]
Order
I'd like the Nam Phrik Kung Siap, please.
Locally
ขอน้ำพริกกุ้งเสียบครับ/ค่ะ
Say locally
Spicy shrimp paste sauce.
Why try it?
Nam Phrik Kung Siap represents the heart of Thai flavor profiles, emphasizing a balance of spice, salt, and umami. As a dipping sauce, it exemplifies communal dining and vibrant local flavors.
How it tastes
Bold and pungent, this dish is spicy from chili and deeply umami thanks to the dried shrimp. The sauce is often enjoyed with fresh vegetables, accentuating its intense flavors.
Origin & History — first documented: 1890
Dating back to the late 19th century, it emerged as an essential condiment enriching simple meals for regional fishermen and farmers. Over time, it gained popularity in Phuket's culinary footprint.
Recipe
Ingredients
- 🦐 50 g dried shrimp
- 🧂 5 pcs bird's eye chili
- 🧄 5 cloves garlic
- 🍋 2 tbsp lime juice
- 🥣 2 tbsp fish sauce
- 🍯 10 g palm sugar
Method
- 1 Soak dried shrimp in warm water to soften.
- 2 Pound garlic and chili in a mortar.
- 3 Add shrimp, pound until mixed.
- 4 Stir in lime juice, fish sauce, and sugar. Serve.
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