Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If you have good seafood, this is the only sauce you need. In Thailand, there is never a seafood feast without this sauce. Garlicky, spicy, tart, it augments the flavour of shrimp, crab, fish, lobster, mussels…any kind of seafood you're having really!
Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿 using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿:
- Take 1/2 kg fresh mussels
- Make ready 2 stalk lemongrass
- Make ready 1 thumb size galangal
- Make ready 3 Birdseye red chilli
- Take 4-5 kaffir lime leaves
- Take Seafood Nham Jim
- Prepare 6-8 green bird eye chillies
- Take 1 tbsp seasalt
- Get 2 cloves garlic
- Prepare 1 1/2 lime juice
- Make ready 2 tbsp sugar
- Make ready 1 tsp fishsauce
- Prepare 1 hand coriander, finely chopped
That's actually just another way of saying Thai dipping sauce so that's not particularly useful information. This is a classic dipping sauce for Thai spring rolls (po piah), that is quick and easy to make it home. It tastes great with any fried appetizer. Great dip sometimes I add some coriander and chopped cucumber it s my go to Thai dipping sauce.
Steps to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿:
- Place the mussels in a big colander or mixing bowl then in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any unwanted bit like seaweed, sand, barnacles, or mud spots that could be on the shell.
- The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.
- Bruise lemon grass, chilli and galangal with rolling pin or in pestle and mortar. Tear kaffir lime in half.
- Bring water to boil and add all your herbs in. Add your mussels and bring it to high heat to let the mussels cook for 2-3 minutes.
- Drained water off and take some of the shells, I tend to take one part and leave some on whole.
- To make Nham Jim Seafood (seafood dipping sauce) Pound them all together in pestle and mortar. It should taste salty, sour, spicy and sweet 🌶.
- Serve your mussels with Nham jim Seafood and enjoy.
- Tips: If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.
In Thailand, the influence of Chinese food and culture can be found at every turn. Chinese dumplings, like these, are enjoyed in Bangkok as well as other locales. But this recipe for steamed dumplings also reveals a strong Thai influence, both in the spice preparation for the chicken as well as the dipping. Thai Dipping Sauce Fish Sauce Recipes. Crispy Sesame Chicken With a Sticky Asian SauceKitchen Sanctuary.
So that’s going to wrap it up with this special food mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿 recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
