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Nam Prik Klang Dong (Caramelized Dried Shrimp and Anchovy Crumble)

Linda Xiao

BY The Editors

PUBLISHED March 5, 2026

Nam prik klang dong is one of many versions of nam prik in Thailand (and also in this book, as you may have noticed). The term nam prik is a catchall phrase for chile paste, but the consistency varies across different styles. Some are chunkier, like a pico de gallo, while others are sticky and jammy. This particular version translates to “chile dip in the middle of the jungle,” and is special because it’s not pasty or wet but rather dry and crispy, almost like Chex or trail mix or even a Thai version of Japanese togarashi (a spice blend of ground dried chiles, citrus, sesame seeds, and other seasonings). I love to enjoy it simply in the same way togarashi is typically used—to season a piping hot bowl of steamed rice. You can also sprinkle this over salads and fried eggs. When my family would travel on long trips back in the day, nothing beat a ball of sticky rice to dip into this savory flavor explosion. – Arnold Myint

 

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Nam Prik Klang Dong (Caramelized Dried Shrimp and Anchovy Crumble)

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Makes 4 cups 1x

Scale

Ingredients

  • 2 tablespoons neutral oil, such as sunflower
  • 2 cups (260 g) chopped red onions
  • 1/2 cup (40 g) chopped fresh cilantro stems
  • 3 1/2 ounces (100 g) dried shrimp (1 1/4 cups)
  • 4 ounces (115 g) dried anchovies (2 cups)
  • 1/2 ounce (14 g) dried Thai chiles (about 1/2 cup)
  • 2 cups (120 g) Fried Shallots or store-bought fried shallots
  • 3 whole fresh makrut lime leaves (ribs removed)
  • 1/4 cup (60 ml) fish sauce
  • 1/2 cup (100 g) sugar
  • 1 tablespoon thinly sliced fresh makrut lime leaves (ribs removed)

Instructions

  1. Preheat the oven to 200°F (90°C).
  2. In a large skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until browned and almost caramelized, about 25 minutes. Add the cilantro stems, shrimp, anchovies, Thai chiles, fried shallots, and whole lime leaves. Cook, stirring, for 2 minutes. Stir in the fish sauce and sugar and mix until evenly combined. Remove from the heat and add thinly sliced lime leaves.
  3. Transfer to a large baking pan and spread into a thin and even layer. Bake until the mixture is dry and crispy, 1 to 1 1/2 hours. Remove from the oven and let cool completely. Wearing gloves, crumble the chiles and toss to evenly combine.
  4. Serve immediately or store in an airtight container (like a lidded glass jar) at room temperature for up to 2 weeks.

— Family Thai: Bringing the Flavors of Thailand Home

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