On Nam Phrik

Nam Phrik is a generic term used for any thick, spicy, chili based hot sauce found in Thai cuisine. For the most part the usual ingredients in a nam phrik are fresh or dry chillies, garlic, shallots, lime juice, and sometimes shrimp paste. In the traditional way of preparing these kinds of sauces, the ingredients  are pounded together using a mortar and pestle, with either fish sauce or salt added to taste.
 Nam prik sauces are normally served as a condiment or a dip for bland preparations, such as raw boiled greens, fish, poultry and other meats. Depending on the region the type of nam phrik will vary in texture. It can range from a liquid to a paste to an almost dry, granular or powdery consistency.
At the restaurant I have found that nam phrik works really well as a marinade or rub for all kinds of meat and seafood. I ran a special the other day with some kauai shrimp that were rubbed with a quick nam phrik made out of red chillies, cilantro, lemongrass, ginger, shallots, fish sauce, palm sugar, garlic, and lime juice. I place all the ingredients in the blender and run it on high until a thick and smooth paste is formed. I rub the shrimp with the nam phrik and let them sit in the fridge for at least 2 hours. I decided to grill the shrimp for the special but roasting them in the oven would work just fine. The reason why I opted to grill the shrimp is because of the flavor the shrimp develop as a result of all the aromatics in the nam phrik charring on the grill. I paired the shrimp with some pineapple and mint that I tossed in a simple dressing of fish sauce, lime juice and sugar. The pineapple balanced the spicy notes of the dried chilies used in the nam phrik. I also made a lime aioli to go along with the shrimp and minted pineapple, the aioli added some richness to the dish which brought all the ingredients together.