Nam prik kapi recipe

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.

Ingredients

• 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)

Preparation

1. With a mortar and pestle, pound the chilies and garlic cloves until just ground.
2. Add the pea eggplants and pound until just ground.
3. Add the boiled prawns and pound until ground and a paste is formed.
4. Add the shrimp paste, fish sauce, lime juice and sugar and pound gently and stir to dissolve the sugar and blend all ingredients well.
5. 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)