Prik glua

One of the many gastronomic delights of Thailand are the fruit stalls. They are ubiquitous and cheap. The vendors sell a wide variety of fruit, usually pineapple, melons, mangos (which tend to be too unripe for our western tastes), and coconut.

The fruit are peeled, chopped into bite-sizes, and served in a clear plastic bag with a wooden skewer. Occasionally the vendor would also automatically include a small raisin-sized bag of a mysterious powder, which turned out to be prik glua, a fruit dip of salt, sugar and chili flakes. I must admit to developing a taste for it and it seriously increases your falang street credibility if you ask for it at the stall.

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The recipe is very simple, equal volume parts of salt, sugar, and chili flakes. It might be a bit too hot for western tastes but the proportions correspond to what I tasted in Thailand.

Prik glua

  • Servings: 2-3
  • Difficulty: easy
  • Print

1 tbsp salt
1 tbsp sugar
1 tbsp ground red chili flakes


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I find it goes particularly well with pineapple.

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