Hoi Khom Nahm Jim Talay – Whelks with Spicy Seafood Dipping Sauce - Great British Chefs

Name: Hoi Khom Nahm Jim Talay – Whelks with Spicy Seafood Dipping Sauce - Great British Chefs
Ingredients: 500g of live whelks; 2l water; 1 tsp salt; 8 bird's eye chillies, chopped; 2 tbsp of garlic, chopped; 1 tbsp of coriander root, cleaned and chopped (stems is also fine if you can't find roots); 1 tbsp of palm sugar, (or use caster sugar); 6 tbsp of lime juice; 4 tbsp of fish sauce; 2 handfuls of ice cubes, for chilling the whelks

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This Southern Thai recipe for hoi khom nahm jim talay or whelks with a spicy seafood dipping sauce from John Chantarasak is hot, sour and lots of fun.

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Ingredients

500g of live whelks
2l water
1 tsp salt
8 bird's eye chillies, chopped
2 tbsp of garlic, chopped
1 tbsp of coriander root, cleaned and chopped (stems is also fine if you can't find roots)
1 tbsp of palm sugar, (or use caster sugar)
6 tbsp of lime juice
4 tbsp of fish sauce
2 handfuls of ice cubes, for chilling the whelks