Fried Vegetables with Nam Prik from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Nam prik is the universal Thai sauce. It can be served as a condiment, but it is more often used as a dip for fresh or cooked vegetables.
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Ingredients
- salt
- ground black pepper
- 105 ml/7 tbsp vegetable or sunflower oil
- nam prik or sweet chilli sauce, to serve (see Cook’s Tips)
- 1 aubergine (eggplant), halved lengthways and cut into long, thin slices
- 3 large (US extra large) eggs
- ½ small butternut squash, peeled, seeded and cut into long, thin slices
- 2 courgettes (zucchini), trimmed and cut into long, thin slices
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