15.6 C
New York
Monday, May 5, 2025

Buy now

A Northern Thai Spicy Shrimp Dip


A plate of Northern Thai hors d'oeuvres featuring an assortment of raw and steamed vegetables, deep-fried eggplants, hard-boiled eggs, and a bowl of Nam Phrik Kapi dip garnished with red chilies and cilantro.

Once 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 assorted 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 in all probability as a result of this dip has probably the most ‘difficult’ style of the three dips. It’s not solely spicy, however additionally it is fairly salty and has a powerful style of fermented shrimp. We particularly loved this with boiled egg or with Thai deep-fried eggplant.

Slices of Thai eggplant frying in hot oil until golden brown.

To arrange the deep-fried eggplant, merely dip slices of Thai eggplant in overwhelmed egg and deep fry them in oil at 180C/350F till golden.

A plate featuring an assortment of Northern Thai hors d'oeuvres, including three bowls of dips and various fresh vegetables such as cucumber, cabbage, and green beans, along with hard-boiled eggs and slices of pumpkin.

While you wish to serve Northern Thai hors d’oeuvres, it’s good to serve at the least two and even three completely different dips. You’ll find the pork and tomato dip and the inexperienced chili dip in my earlier posts.

Components

Ingredients for Nam Phrik Kapi dip, including shrimp paste, fish sauce, garlic, chilies, palm sugar, and limes, arranged on a black countertop.

Makes about 125 ml (1/2 cup)

  • 15 grams dried shrimp
  • 2 cloves garlic, chopped
  • 1 or 2 small pink 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

A steaming bowl of Nam Phrik Kapi dip, showcasing its rich, brownish color, placed on a black countertop.

Place 15 grams of dried shrimp in a bowl and canopy with boiling water. Enable to soak and funky off for about 10 minutes.

A strainer containing soaked dried shrimp inside a kitchen setting.

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).

A mortar filled with dried shrimp, ready for preparation in Thai cooking.

Place the soaked shrimp in a mortar…

A close-up of pounded dried shrimp in a mortar, showcasing its fluffy texture against a dark background.

…and pound with a pestle till fluffy.

Mortar filled with pounded dried shrimp, garlic, and red Thai chilies, set against a dark background.

Add 2 garlic cloves and Thai small pink chillies to style.

Mortar and pestle containing a mixture for a Thai dip, with small balls of the mixture resting on top.

Pound till solely small items of chili are seen, then add 2 tablespoons of shrimp paste.

A stone mortar filled with a thick, brownish Thai chili paste, showcasing the texture and ingredients of a traditional Nam Phrik dip.

Pound till integrated.

Close-up of a mortar filled with shrimp paste and palm sugar, used for preparing Nam Phrik Kapi, a Northern Thai dip.

Add 20 grams of minced palm sugar, and pound till integrated.

A mortar filled with a mixture of Nam Phrik Kapi dip, showcasing a textured blend of ingredients, set against a dark surface.

Add 2 tablespoons of lime juice and 1 teaspoon of fish sauce. Stir with a spoon.

A small bowl containing Nam Phrik Kapi, a spicy Thai shrimp paste dip, with a smooth texture and small red chili flakes visible on top.

Style and add extra palm sugar, fish sauce, or lime juice as wanted to get the stability between flavors that you just like. Take note of that the dip by itself is kind of intense.

A plate of Northern Thai hors d'oeuvres featuring an assortment of steamed and raw vegetables alongside a bowl of Nam Phrik Kapi dip, garnished with sliced red chilies and cilantro.

Serve with a number of:

  • deep-fried eggplant
  • steamed squash
  • steamed eggplant (numerous varieties)
  • 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 further dips, as talked about within the introduction.



Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles