From Jet Tila's kitchen · Independent / cookbook & television, Los Angeles
shake · hot sauce
NATIONAL AWARD WINNERJet Tila Nam Pla Prik
From an award-winning kitchen
Ratio
FISH SAUCE 60LIME JUICE 30
Ingredients
- FISH SAUCE60 ml
- LIME JUICE30 ml
- BIRD EYE CHILE12 g
- GARLIC10 g
- SHALLOT10 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: BIRD EYE CHILE, GARLIC, SHALLOT.
- Cap the jar and shake until emulsified.
Provenance
Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.
Originally published as Jet Tila Nam Pla Prik.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jet Tila Thai table sauce (published as “Jet Tila Nam Pla Prik”). Full citation lives in Provenance.