Funky Shrimp Paste Dip - Nam Prik Gapi

Method7 steps · about 23 min

1. 1

   Step 1: Cover dried shrimp (2 Tbsp) 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.

   Warm shrimp soakingwater · 1 minUses 2 Tbsp dried shrimp · water to cover dried shrimp for rehydrating

2. 2

   Step 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.

   Uses dried shrimp covered in water heated until steaming, then cooled a few minutes

3. 3

   Step 3: Add garlic (2–3 clove) and chilies and pound until the garlic and chilies are fine. (Larger bits of chili skins are fine.)

   Uses 2–3 clove garlic · Thai chilies (to taste (1-2 is probably enough, but some make this super spicy)) · drained softened dried shrimp pounded into small fluffy bits

4. 4

   Step 4: Add palm sugar (1.5 tbsp) and pound until it's mostly dissolved.

   Uses 1.5 tbsp palm sugar · pounded driedshrimp with garlic and Thai chilli

5. 5

   Step 5: Add shrimp paste (2 Tbsp) and pound to mix, making sure there are no clumps of shrimp paste left.

   Uses 2 Tbsp shrimp paste · shrimp garlic chilli paste with palm sugar mostly dissolved

6. 6

   Step 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.

   Uses 3–4 tbsp lime juice · 1–2 tsp fish sauce · start with 1 tbsp water, then add more to taste · extra lime juice to taste · extra palm sugar to taste · extra fish sauce to taste · shrimp paste mixed smooth with sweetened garlic, chilli and dried shrimp

7. 7

   Step 7: Transfer the dip to a serving bowl and add the optional chopped red and green peppers for colour. Serve with cooked jasmine rice and a selection of ready-made steamed or raw vegetables, pan-fried mackerel, vegetable omelette, boiled eggs or eggplant slices dipped in egg and pan-fried.

   Uses Extra chopped red and green peppers for colour (optional, but if presentation is important, you'll need it) · cooked jasmine rice · 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 · strongly flavoured dip loosened and balanced with lime, fish sauce and water