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!
Ingredients
- 2 tablespoon dried shrimp
- 2-3 cloves garlic
- Thai chilies, to taste (1-2 is probably enough, but some make this super spicy)
- 1 ½ tablespoon finely chopped palm sugar
- 2 tablespoon shrimp paste
- 3-4 tablespoon lime juice
- 1-2 teaspoon fish sauce
- 2-3 tablespoon water
- Extra chopped red and green peppers for colour, optional, but if presentation is important, you'll need it
For serving, any of the following or anything else you'd want to dip:
- 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, which can vary in intensity. So start with the lower amount and taste and adjust as needed.
Instructions
- 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.
- 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.
- Add garlic and chilies and pound until the garlic and chilies are fine. (Larger bits of chili skins are fine.)
- Add palm sugar and pound until it's mostly dissolved.
- Add shrimp paste and pound to mix, making sure there are no clumps of shrimp paste left.
- 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.
- Serve with all the accompaniments and enjoy!
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