Ingredients:
  • 500 gm (~½ lb) of potatoes, peeled
  • 15 Thai bird's eye chillies
  • 5 cloves of garlic
  • Salt
  • MSG (optional)
  • 60 ml (¼ cup) Vegetable oil
Method:
  1. Boil the potatoes until just cooked through in salted water (~15 minutes in their skin). (You can also use leftover potatoes).
  2. In a mortar and pestle, pound the chillie and garlic until they are paste like. You can use a processor or blender if available knowing that the consistency may not be as uniform as the mortar and pestle.
  3. Peel and mash the potatoes well. Add the chillie garlic mix to the potato and continue mixing into an even mixture.
  4. Heat the vegetable oil in a heavy frying pan or wok over medium high. Once the oil is hot, add the mixture, and fry, stirring, until the potato is slightly browned – a couple of minutes.
  5. Add salt (and MSG if wished) to taste. Mix well.
            Ideally served with fresh vegetable crudités. (Yard long beans, carrot straws, quadrants of Thai aubergine,                     cabbage leaf pieces, lettuce leaves).

            To eat; take a crudités and dip it in the spicy nam prik mixture and eat.