Description
Nam Pla Wan is a traditional Thai dipping sauce that pairs beautifully with tart green mangoes. This quick and easy recipe creates a sweet, tangy, and spicy condiment that’s bursting with bold flavors and perfect for a refreshing snack or appetizer.
Ingredients
- 2 shallots, finely chopped
- 1/4 cup dried mini shrimp
- 1 tsp dried chili flakes
- 1/3 cup palm sugar
- 1 fresh chili, chopped
- 1/4 cup water
- 1 tsp shrimp paste
- 1/2 tbsp fish sauce
Instructions
- In a small cooking pot over medium heat, add the water, palm sugar, shrimp paste, fish sauce, chopped chilies, shallots, dried shrimp, and dried chili flakes.
- Stir well until all the ingredients are fully combined. Cover the pot and let it simmer for about 5 minutes to meld the flavors.
- Transfer the cooked dipping sauce to a small bowl. Let it cool slightly before serving.
- Peel and slice firm green mangoes into wedges or strips. Keep in cold water until ready to serve.
- Serve mango slices with the dipping sauce on the side.
Notes
- Adjust chili amounts to suit your heat preference.
- Use brown sugar if palm sugar is unavailable, but note it changes the flavor slightly.
- For a vegan version, use fermented soybean paste and mushroom seasoning instead of shrimp ingredients.
- Consistency should be thick but pourable; simmer longer for a thicker sauce.
- Pairs well with green mango, green apple, guava, or jicama.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 74
- Sugar: 7g
- Sodium: 519mg
- Fat: 1g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.06g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 122mg
