Nam prik kapi, a dip with shrimp paste and chili, is a pungent-spicy dip often accompanied by vegetables, grilled or fried fish, or cha-om omelette.
Nam prik kapi is pungent and unusual to the Western palate. Its main flavour comes from shrimp past, with which fresh or parboiled vegetables, grilled or fried fish, cha-om omelette, etc., are dipped. Thais like to use a spoon and fork to arrange a spoonful of cooked rice and top with these foods and about a teaspoon of this dip before eating. Its spicy flavour and odour strong enough to stimulate the Thais desire to eat more and more.
- 10 fresh hot chilies (use bird chilies, if available)
- 1 tbsp garlic cloves, peeled
- ¼ cup pea eggplants (or any eggplants, diced)
- 2 boiled prawns (about 30-40 g)
- 2 tbsp shrimp paste
- 2 tbsp fish sauce
- ¼ cup lime juice
- 3 tbsp sugar (use palm sugar if available)
- With a mortar and pestle, pound the chilies and garlic cloves until just ground.
- Add the pea eggplants and pound until just ground.
- Add the boiled prawns and pound until ground and a paste is formed.
- Add the shrimp paste, fish sauce, lime juice and sugar and pound gently and stir to dissolve the sugar and blend all ingredients well.
- Scoop into a serving bowl.
Tip: The thickness of the nam prik kapi can be tweaked with warm water to diners’ preferences. If use a food blender or food processor, add all ingredients and blend or process until a paste is form (apply a little water if necessary)