Next up is a shot of a Nam Prik platter at Bangkok restaurant, Sri Trat, taken by Jenny Lau, founder of the Chinese food culture hub, Celestial Peach
In her recent post
, Lau discusses how Nam Prik – a Thai chilli sauce made of fermented shrimp paste, chillies, garlic, and lime juice – can be a showpiece addition for an elevated vegetable salad (ignoring, of course, the whole fish seen in the photo).
"Take the nam prik platter you might get in Thailand – these combine fermented, fried, parboiled and raw herbs and veg (the variety of cooking methods and textures are important for digestion and stimulation of all the senses)," she says.
"But the star of the show in the middle is the nam prik; a funky flavour glue keeping you coming back for more.
"With this in mind, unseasoned veg is a necessary blank canvas, especially against the backdrop of other intensely flavoured sharing dishes."