After I was in Chiang Mai in Northern Thailand, I adopted a non-public cooking lesson, and tried a number of native eating places. A dish that featured on the menu of native eating places that serve Northern Thai meals was “hors d’oeuvres”, an assortment of varied uncooked and steamed greens, sausage, hard-boiled egg, and pork crackling with “dips”. The third and remaining recipe for such a dip that I’m sharing with you is Nam Phrik Kapi, additionally written as Nam Prik Gapi. It was featured in my cooking class, however I didn’t get this at any of the eating places the place I ordered the hord d’oeuvres. That is most likely as a result of this dip has essentially the most ‘difficult’ style of the three dips. It’s not solely spicy, however it’s also fairly salty and has a robust style of fermented shrimp. We particularly loved this with boiled egg or with Thai deep-fried eggplant.
To organize the deep-fried eggplant, merely dip slices of Thai eggplant in overwhelmed egg and deep fry them in oil at 180C/350F till golden.
Whenever you want to serve Northern Thai hors d’oeuvres, it’s good to serve no less than two and even three completely different dips. Yow will discover the pork and tomato dip and the inexperienced chili dip in my earlier posts.
Elements
Makes about 125 ml (1/2 cup)
- 15 grams dried shrimp
- 2 cloves garlic, chopped
- 1 or 2 small crimson Thai chillies, chopped
- 20 grams minced palm sugar
- 2 Tbsp Thai shrimp paste
- 2-3 Tbsp freshly squeezed lime juice
- 1-2 tsp fish sauce
- 2-3 Tbsp water
Directions
Place 15 grams of dried shrimp in a bowl and canopy with boiling water. Permit to soak and funky off for about 10 minutes.
Drain the shrimp and discard the soaking water (don’t use this for the dip, as a result of that may make it too salty).
Place the soaked shrimp in a mortar…
…and pound with a pestle till fluffy.
Add 2 garlic cloves and Thai small crimson chillies to style.
Pound till solely small items of chili are seen, then add 2 tablespoons of shrimp paste.
Pound till integrated.
Add 20 grams of minced palm sugar, and pound till integrated.
Add 2 tablespoons of lime juice and 1 teaspoon of fish sauce. Stir with a spoon.
Style and add extra palm sugar, fish sauce, or lime juice as wanted to get the stability between flavors that you simply like. Consider that the dip by itself is kind of intense.
Serve with a collection of:
- deep-fried eggplant
- steamed squash
- steamed eggplant (varied sorts)
- steamed cabbage
- uncooked Napa cabage
- uncooked cucumber
- steamed longbeans
- uncooked winged beans
- hard-boiled egg
- Thai sausage
- pork crackling
It’s good to serve with one or two extra dips, as talked about within the introduction.
