Kapi (Fermented shrimp dip for vegetables and seafood)

    30 mins

    This pungent dip is a very popular appetizer to have before a great meal. Place the dip in the center of the table and serve with an array of fresh crunchy vegetables and fried seafood.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 3 dried red chillies, reconstituted in water for 20 minutes
    • 3 tablespoons fermented shrimp paste
    • 1/2 cup dried fish powder (pla bon)
    • 1 stalk lemongrass, sliced thin
    • 1/2 small red onion, diced
    • 5 Thai chillies, sliced thin
    • 3 slices galangal root, peeled
    • 1 litre coconut milk
    • 120g minced pork
    • 3 tablespoons palm sugar
    • 3 tablespoons fish sauce
    • For the dipping vegetables and fish
    • 1/2 cabbage, broken into leaves
    • 3 cucumbers cut into 1 cm rounds
    • 1 handful French beans
    • 200g small fried fish, such as king mackerel
    • 4 baby brinjal, halved
    • 150g fresh bamboo shoots, boiled

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a mortar, pound the reconstituted chillies, fermented shrimp paste, lemongrass, red onion, chillies and galangal until a smooth paste is formed.
    2. Add the fish powder and mix well.
    3. Put 250ml of the coconut milk into a wok and cook until the fat separates.
    4. Add the paste and fry until fragrant.
    5. Add the remainder of the coconut milk and bring to a simmer.
    6. Add the pork, palm sugar and fish sauce.
    7. Simmer until all is well mixed, about 10 minutes.
    8. Place the sauce into a bowl.
    9. Serve with the fresh vegetables and fried fish to dip and spoon over.

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