Description
The most iconic dip in Central Thailand. Made by pounding roasted pungent shrimp paste (Kapi) with garlic, chilies, lime juice, palm sugar, and pea eggplants. Sweet, sour, spicy, and funky.
Restaurants serving Nam Prik Kapi (Shrimp Paste Dip)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kapi(Shrimp paste)
- Lime juice
- Palm sugar
- Garlic
- Pea eggplants(Makhuea phuang)
Instructions
- Roast Kapi wrapped in banana leaf to enhance aroma.
- Pound garlic, chili, pea eggplants in a mortar.
- Mix in Kapi, lime, palm sugar.
Learn more Spice, substitutes, tips
Key spices
Kapi(Shrimp paste)、Lime juice
Substitutes at Japanese supermarkets
Anchovy paste + Ume paste + Sugar
Pairing
Fried Mackerel (Pla Tu) / Cha-om Omelet / Raw veg
Trivia
[Difference] Unlike BD Bhortas using mustard oil, Thai Nam Prik balances pungent shrimp paste with 'lime tartness' and 'palm sugar sweetness'.
Eating tips & etiquette
Dip fried mackerel (Pla Tu), Cha-om omelet, and boiled cabbage heavily into this sauce and eat with rice.
Allergen
Shrimp (Kapi), Fish