Nam Pla Wan is literally translated to mean Sweet Fish Sauce in Thai
This thai sauce complements perfectly well with fruits that has a slightly sourish taste.Thai Food Lovers
In Thailand, sauces play a huge part in making a dish taste that much better.
When it comes to fruits, the Thais love the ones that tastes slighly sourish because it is just so refreshing in a hot country like Thailand.
This sauce actually reminds me of a green mango tree behind my grand parents's house in Thailand.
It is because of this ample supply of green mangoes in their backyard that my grandparents would make this sauce for us to complement with this yummy delicious fruit often.
From The Thai Kitchen:
* Mortar and Pestle
* 1-2 Green Mangoes
* 1/2 cup water
* 4 tbs fish sauce
* 120g palm sugar
* 1/2 tbs shrimp paste
* 1/2 cup asian shallots
* 1-4 bird's eye chilli
* 1/4 dried prawns
1. Prepare the dried prawns by soaking the dried prawns, wash it out and then slightly pound it
2. Put the water, fish sauce, palm sugar and shrimp paste into the pot and bring it to a boil
3. Once it comes to a boil, lower the heat immediately to low
4. Simmer until the sauce is slightly thick and sticky
5. Take the pot off the heat and let it cool
6. Once it is cool down, add the pounded dried prawns, bird's eye chilli and asian shallots into the pot
7. Pour the sauce into a serving bowl
8. To prepare the mangoes, peel them and then slice them into longish length
9. This sauce goes well with green mangoes, green guava, starfruits and they are only some of the fruits you can use.