Funky Shrimp Paste Dip - Nam Prik Gapi
A funky, umami, salty, spicy dip! This traditional dish is a staple in many Thai homes, and though it is an acquired taste, once you've acquired it, there's nothing else like it!
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp dried shrimp
- 2-3 clove garlic
- Thai chilies (to taste (1-2 is probably enough, but some make this super spicy))
- 1+1/2 tbsp finely chopped palm sugar
- 2 tbsp shrimp paste
- 3-4 tbsp lime juice
- 1-2 tsp fish sauce
- 2-3 tbsp water
- Extra chopped red and green peppers for colour (optional, but if presentation is important, you'll need it)
- Jasmine rice (necessary)
- Steamed or raw veggies
- Pan fried mackerel
- Vegetable omelette (see video for a quick demo of how to make it)
- Boiled eggs
- Japanese eggplant slices dipped in egg and pan fried
- Note: Seasonings are given as a range because how much you need will depend on the kind of shrimp paste you're using
Instructions
- 1
Cover dried shrimp in water and microwave for 30 seconds or however long it takes the water to be steaming hot. Let it cool for a few minutes.
- 2
Drain the dried shrimp (you can keep the water and use it as the water called for in the recipe). Add dried shrimp to a mortar and pestle and pound until they're broken into small fluffy bits.
- 3
Add garlic and chilies and pound until the garlic and chilies are fine. (Larger bits of chili skins are fine.)
- 4
Add palm sugar and pound until it's mostly dissolved.
- 5
Add shrimp paste and pound to mix, making sure there are no clumps of shrimp paste left.
- 6
Add lime juice and fish sauce and mix well with a spoon. Add about a tablespoon of water to start then taste; and if you want it to be a bit more mellow, add a little more water. But keep in mind this is supposed to be a strongly-flavoured dip that's used only a little at a time. You can also add more lime juice, sugar or fish sauce as needed.
- 7
Serve with all the accompaniments and enjoy!