Kapi pla

Kapi pla

Shrimp paste sambal

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

This is about as pungent as an accompaniment can get. If you want to know the authentic flavour of Thailand, you owe it to yourself to try it.

Ingredients

Quantity Ingredient
3 tablespoons dried shrimp paste
2 tablespoons onion, finely chopped
1 tablespoon garlic, finely chopped
2 tablespoons dried prawn powder
60ml lime or lemon juice
1 tablespoon palm sugar, grated
fish sauce, to taste
1 teaspoon lime or lemon zest, finely shredded
fresh red chillies, finely chopped, to garnish

Method

  1. Wrap the dried shrimp paste in a piece of foil and roast under a preheated griller for 5 minutes, turning halfway through. Allow to cool.
  2. Pound the onion and garlic together using a mortar and pestle, then gradually add the dried shrimp paste, dried prawn powder and lime juice and work into a paste. Add the palm sugar and fish sauce, mixing well to combine. Press into a small bowl or form into a mound and garnish with the shreds of lime zest and the chilli.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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