Kapi (Fermented shrimp dip for vegetables and seafood)

    Kapi (Fermented shrimp dip for vegetables and seafood)

    3saves
    30min


    1 person made this

    About this recipe: 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.

    Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    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

    Directions
    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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