Title: Nam Prik Kai Kem (Salted Egg Sauce)
Categories: Thai Condiment
Yield: 1 Servings

2		Garlic; minced fine
2		Green Serrano peppers;
		Partially seeded, chopped
2		Shallots; minced fine
4		Salted duck eggs;
		Hard-cooked, yolks only (or
		Regular eggs)
1	ts	Kapee (shrimp paste);
		Substitute bagoong
1	tb	Palm sugar; substitute dark
		Brown sugar and a little
		Water
2	tb	Fish sauce
2		Limes, juice of

Pound the first ingredients to a paste in a mortar. Add the other ingredients in the order given, pounding between each addition. After adding the palm sugar, the mixture will be liquid enough that beating may be the order of the day rather than pounding. If the sauce is too thick, beat in some water.

Serve at room temperature with fish or as a topping for rice.

adapted from Jennifer Brennan

From: Michael Loo Date: 27 Feb 97 National Cooking Echo Ä

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