User:Kriatiyod

Spicy kapi shrimp paste
Spicy kapi shrimp paste (Thai: น้ำพริกกระปิ/Nam Prik Kapi) is a food that is part of a major shrimp paste. The main ingredient is shrimp paste pounded with chilies, and garlic. When starting with shrimp paste still unclear But is expected to paste originating from Southeast Asia countries.Thai people used shrimp paste pounded with other ingredient; it became Spicy kapi shrimp paste. Spicy kapi shrimp paste started from southern Thailand.

Ingredients (nam prik kapi)
2 tbsp shrimp paste, preferable mature 30 – 60 Thai bird’s eye chilies 1 full head garlic 3 shallots 20 Turkey berry (it’s also called pea eggplant) ½ - 1 tbsp palm sugar, depending on how sweet you like it, I normally just add about ½ 3 – 5 tbsp lime juice

How to make nam prik kapi
1.The first step is to take 2 tbsp of shrimp paste, flatten it out into a little patty, and grill it over high heat charcoal. You should immediately start to smell the aroma of the shrimp paste. Allow the shrimp paste to just sizzle for about a minute on either side, then remove from the grill. This step is optional, but it increases the fragrance of the shrimp paste. Set aside. 2.Peel the shallots and garlic, and rip off the stems of the Thai bird's eye chilies. 3.In a mortar and pestle, pound the garlic, shallots, and chilies for about 10 minutes until you get a nice semi-smooth oily paste. 4.Add about 10 pea eggplant to the mortar, and gently crush them, just to release the seeds. 5.Then add the shrimp paste and palm sugar to the mortar, and pound and mix simultaneously for about a minute until the mixture is even. 6.Then add about 3 tbsp of lime juice to start and mix everything together, still in the mortar, with a spoon. 7.Now to taste test. The nam prik kapi should be like a sauce in texture, and should be salty, sour, and spicy, with only a faint hint of sweetness. Add more lime juice or chilies as needed to balance the taste. 8.Once finished, garnish with whole Thai bird’s eye chilies and more pea eggplant. 9.For the vegetables, either serve them raw, or blanch in hot water for 1 - 2 minutes.

Variations
The Spicy kapi shrimp paste can eat with a lot of thing cause extreme flavors from chilies, lime juice, palm sugar, and shrimp paste. Popular variations are. 1.Spicy kapi shrimp paste with Fried Mackerel 2.Spicy kapi shrimp paste with omelet;Thai: Cha Om Chup Khai Thot

3.Spicy kapi shrimp paste with vegetables