Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mussels with thai herbs and seafood nham jim dipping sauce๐ ๐ถ ๐ฟ. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thai seafood dipping sauce - the green herbal version. The benefit of this method is that you will end up with a rougher consistency which makes the dipping sauce more flavorful. Also the herbs will release more aroma and taste using the grinding method than the high speed chopping action of the.
Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce๐ ๐ถ ๐ฟ is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce๐ ๐ถ ๐ฟ is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook mussels with thai herbs and seafood nham jim dipping sauce๐ ๐ถ ๐ฟ using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce๐ ๐ถ ๐ฟ:
- Get 1/2 kg fresh mussels
- Prepare 2 stalk lemongrass
- Prepare 1 thumb size galangal
- Get 3 Birdseye red chilli
- Take 4-5 kaffir lime leaves
- Prepare Seafood Nham Jim
- Take 6-8 green bird eye chillies
- Take 1 tbsp seasalt
- Prepare 2 cloves garlic
- Make ready 1 1/2 lime juice
- Take 2 tbsp sugar
- Make ready 1 tsp fishsauce
- Take 1 hand coriander, finely chopped
Garlicky, spicy, tart, it augments the flavour of shrimp, crab, fish, lobster, musselsโฆany kind of seafood you're having really! Fresh Thai Chilli Garlic Peanut Sauce. Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'. This fresh, spicy sour garlic dipping is full of rich green color, and we love it with chicken (as shown).
Instructions to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce๐ ๐ถ ๐ฟ:
- Place the mussels in a big colander or mixing bowl then in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any unwanted bit like seaweed, sand, barnacles, or mud spots that could be on the shell.
- The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.
- Bruise lemon grass, chilli and galangal with rolling pin or in pestle and mortar. Tear kaffir lime in half.
- Bring water to boil and add all your herbs in. Add your mussels and bring it to high heat to let the mussels cook for 2-3 minutes.
- Drained water off and take some of the shells, I tend to take one part and leave some on whole.
- To make Nham Jim Seafood (seafood dipping sauce) Pound them all together in pestle and mortar. It should taste salty, sour, spicy and sweet ๐ถ.
- Serve your mussels with Nham jim Seafood and enjoy.
- Tips: If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.
SINGAPORE - If you love dipping sauces, this is one that could capture your heart. Generally called nam jim, which means dipping sauce in Thai, this particular version is meant to complement seafood. Thai food purists may hurl stones at me. This is a classic dipping sauce for Thai spring rolls (po piah), that is quick and easy to make it home. Great dip sometimes I add some coriander and chopped cucumber it s my go to Thai dipping sauce..
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