Nam Jim Polamai
Thai Fruit Dip
This is a simply-thai.com - thai market online recipe. Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! First make the "dressing" Ingredients
2 tablespoon minced garlic
1 tablespoon shrimp paste - gupi
2 tablespoons lime juice
2 tablespoons palm sugar
1tablespoon fish sauce - nam pla
1. in a wok lightly fry the shrimp paste to bring out the aromas
2. discard any oil that is forced out by the heat
3. Mix the ingredients with half the fish sauce in a food processor and taste
4. add more fish sauce until it is just salty enough for you. Variation: add [up to] 6 finely sliced red chilies. Once you have your dressings, you are ready to make one of a number of Thai dips. 1. Nam Jim Mamuang
prepare one cup of shredded green mango, and combine it with the dressing.
Variation: instead of shredding the mango just julienne it.
If you use the chilli variation of the dressing the result is a Som Tam Mamuang
(an Issan variant - the normal som dam is made with papaya).
2. Use a cup of coarsely chopped pineapple (nam jim Saparot).
3: Try a cup of any chopped fruit.
4: Nam Jim Luk Koei (kai luk koei is "son in law eggs" and is done with fried hard boiled [quails] eggs in a caramelised onion sauce). Take a cup of mixed "round things" - maraschino cherries, cherry tomatoes, cocktail olives, hard boiled quails eggs. Mix with the dressing[s] and serve on cocktail sticks.
Variation: take about 2 tablespoons of shrimp paste - gupi, and fry it. Mix in about 1 tablespoon sliced red chillies.
Use this mixture to stuff pitted olives (instead of the usual bland pimento) and serve it with a hot version of the chili dressing from above. | 
