Kapi (Shrimp Paste)
A lump of intense odor and umami! The true depth of Thai curry
Description
A dense, purplish-brown fermented shrimp paste. Extremely pungent raw, but transforms into profound, savory umami when roasted or cooked in curry pastes.
Classification: Fermented Paste
Shops selling Kapi (Shrimp Paste)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Krill(Small shrimp)
- Salt
Instructions
- (Prep) Pounded into curry pastes, or wrapped in banana leaves and roasted to make Nam Prik dips.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Anchovy paste
Pairing
Khao Kluk Kapi
Trivia
[Difference] BD's Mam Tom is a wet paste. Thai Kapi is a 'hard, clay-like block' with a stronger sun-dried aroma.
Eating tips & etiquette
Too pungent and salty raw. Must be 'stir-fried in oil' or 'roasted over fire' to unlock its nutty umami before eating.
Allergen
Shrimp