Let’s Cooking, hope you’re having an incredible day today. In this special moment, we’re going to prepare a special dish, mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
See recipes for Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 too. It's super firey hot but addictively delicious 🌶 #spicysauce #Nhamjimseafood. When fresh delicious seafood is at stake, one should do the seafood justice by having it with only the best condiment! Nam jim seafood is any Thai's.
Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿 is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿 using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿:
- Get 1/2 kg fresh mussels
- Prepare 2 stalk lemongrass
- Take 1 thumb size galangal
- Prepare 3 Birdseye red chilli
- Prepare 4-5 kaffir lime leaves
- Take Seafood Nham Jim
- Get 6-8 green bird eye chillies
- Make ready 1 tbsp seasalt
- Take 2 cloves garlic
- Make ready 1 1/2 lime juice
- Make ready 2 tbsp sugar
- Make ready 1 tsp fishsauce
- Prepare 1 hand coriander, finely chopped
This recipe for nam jim seafood has the perfect balance of salty, spicy, sweet, and sour flavor. Authentic Thai Recipe for Garlic, Lime, and Chili Dipping Sauce. This is THE dipping sauce for seafood in Thailand. Made from fresh chili, garlic, limes and corriander roots.
Instructions to make Mussels with Thai herbs and Seafood Nham Jim Dipping Sauce🐚 🌶 🌿:
- 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 🌶.
- 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.
This is THE dipping sauce for seafood in Thailand. Made from fresh chili, garlic, limes and corriander roots. Healthy Boy Thai Variety Dipping Sauce Set (Seafood, Thai Spicy and Sweet Chili) We dipped everything we were eating in this sauce; mussels, crab legs, cucumbers, french fries etc. Thai nam jim or Thai dipping sauce is crazy flavourful and dead easy. Thai dipping sauce is great on just about everything.
So that’s going to wrap this up for this special food mussels with thai herbs and seafood nham jim dipping sauce🐚 🌶 🌿 recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
