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Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.

Kris Yenbamroong
Kris Yenbamroong
April 2021

Gallery

Credit: Aubrie Pick

Recipe Summary

total:
25 mins
Servings:
8
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Ingredients

Aioli
Nam Jim Seafood Sauce
Additional Ingredients

Directions

Make the aioli
  • Rest a fork flat on 1 garlic clove with tines curving down; press down on garlic with the palm of your hand so the fork bruises the garlic. (The peel should come off easily.) Discard peel. Continue mashing down with fork until garlic appears minced. Repeat process with remaining unpeeled garlic cloves. Stir together minced garlic, mayonnaise, lemon juice, and salt in a small bowl. Stir in additional lemon juice and salt to taste. Cover and chill until ready to serve.

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Make the nam jim seafood sauce
  • Whisk together fish sauce and sugar in a medium bowl until sugar is dissolved. Stir in lime juice, garlic, and Thai chiles. Cover and chill until ready to serve.

  • Serve chilled shrimp with nam jim seafood sauce and aioli on the side.

Make Ahead

Aioli can be refrigerated in an airtight container up to 3 days; nam jim seafood sauce can be refrigerated in an airtight container up to 1 week.

Wine

Minerally French rosé: 2018 Laurent Saillard La Valse.

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