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Nam Prik Kapi (Spicy shrimp paste)

Zone Central

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Nam Prik Kapi (Spicy shrimp paste)

  • น้ำพริกกะปิ
  • Nam Prik Kapi (Spicy shrimp paste)
  • 虾辣酱

Background

The spicy shrimp past is a spicy dip that is one of the classic of Thailand. Nam prik kapi is a household Thai food, available nearly everywhere and widely loved.  Nam prik kapi should be salty first, then sour and spicy, with a tiny hint of sweetness coming in at the end from the palm sugar. The spicy dip is normally served with cooked rice, vegetables and deep-fried fish (short mackerel).

 

Nutrition facts

Kapi (the shrimp paste) is made from either shrimp or krill, which is heavily salted and high in calcium. 100 grams of Kapi contains 1,554 milligrams of calcium which help strengthen bone and teeth. Various kinds of vegetables serving with the chili dip is high in dietary fiber and vitamin.

 

Ingredients

  • 2 tbsp. shrimp past, grilled
  • 10 grams garlic cloves
  • 2 tbsp. dried shrimp, finely pounded
  • 10 grams, mix of red and green chilies
  • 60 grams solanum ferox (Ma Uek), scrape the hair and sliced finely
  • 1 tbsp. palm sugar
  • 2 tsp. fish sauce
  • 2 tbsp. lime juice
  • 10 grams pea eggplants, roughly crushed

 

Side dish: deep-fried short mackerel, blanched vegetables and omelets made with climbing wattle (cha om kai)

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