Spicy Shrimp Paste Dip » Real Thai Recipes » Authentic Thai recipes from Thailand

Ingredients

• 2 green & white thai eggplants, tops cut off and sliced a bit so they’re easy to open. note: if you wet them before putting on a plate they’ll not brown as fast
• 1 cup :cucumber:, skinned and sliced as shown (roll cut)
• 1/2 cup wing beans, in 1 1/2″ slices
• 1/4 cup pea eggplants , tops removed
• 1/4 cup small white and/or green thai eggplants, tops removed
• 1/2 cup boiled :ivy gourd:, drained
• 5 small pla-too fish, fried whole about 3 minutes per side in 1/2 cup oil
• 1 1/2 cup cha-om omelette pieces (1 cup :cha-om: leaves + 3 eggs, fried in oil until browned on both sides and set)
• 1 tablespoon garlic cloves, de-skinned
• 2 tablespoons mostly red small thai chilies
• 1 tablespoon shrimp paste
• 1 teaspoon palm sugar
• 2 tablespoons sliced (and de-furred) hairy eggplant
• 3 1/2 tablespoons lime juice
• 1 teaspoon small thai chilies or pea eggplants as garnish