Shrimp Paste Dip (Nam Prik Gapi)
Prep 10 min Total 25 min
Shrimp Paste Dip (Nam Prik Gapi) © kvalifood.com
Nam prik gapi is the foundational Thai dip - the one home cooks turn to when there’s not much in the pantry. It’s pungent, salty, and strong. This is not something you pile on like hummus; treat it more like a hot sauce where a little goes a long way. Spoon some over rice and vegetables, and you’ve got a simple Thai home-cooked meal.
Ingredients
Yields ca. 1/2 cup
- 2 Tbsp dried shrimp, soaked in hot water for 10-15 minutes
- 2-3 cloves garlic
- 2-6 Thai chilies, to taste
- 1 1/2 Tbsp palm sugar, finely chopped, packed
- 2 Tbsp shrimp paste (gapi)
- 3-4 Tbsp lime juice
- 1/2 - 1 Tbsp fish sauce
- 2-3 Tbsp water
- 60 ml mixed red and green chili peppers, short julienned (e.g. bell peppers, jalapenos, fresnos - optional, for colour)
For Serving
- Jasmine rice
- Vegetables, fresh, steamed, (or grilled)
- Mackerel (or another fish), pan-fried
- Thai-style vegetable omelette
- Boiled eggs
Directions
Drain the dried shrimp and roughly chop them into small pieces. Transfer to a heavy-duty mortar and pestle and pound until shredded into fine, fluffy bits. (Alternatively, skip the soaking and grind dried shrimp in a coffee or spice grinder.)
Add the garlic and Thai chilies to the mortar and pound into a paste. Add the palm sugar and pound until dissolved. Add the shrimp paste and pound to mix well.
Add 3 Tbsp lime juice, 1/2 Tbsp fish sauce, and 2 Tbsp water. Swirl the pestle to combine. Taste and adjust with the remaining lime juice, fish sauce, and water. The dip should lead with salt, follow with sour, and have just a hint of sweetness to balance. The consistency is a matter of preference - thick or thin both work.
Stir in the julienned red and green chilies, if using. Serve with jasmine rice and your accompaniments of choice.
Notes
- This dip is best made a day in advance.
- Pan-fried mackerel is the classic accompaniment, but any fish works well. Vegetable omelette is another traditional pairing.
- To “upgrade” the dip, stir in julienned or small-diced sour fruit (green mango, tamarind, sour apple, or pomelo), or cooked fish or shrimp.
- Use sparingly - a little over rice and vegetables, not by the spoonful. Once you’re comfortable with it, try tossing your rice directly in the dip.
See Also
Coconut Shrimp Dip (Lohn Goong)
Fish Sauce and Chilies Condiment (Prik Nam Pla)
Dipping Sauce for Chicken and Fried Foods (Nam Jim Gai)
Dipping Sauce for Barbecued Meats (Nam Jim Jeaw)
Dipping Sauce for Seafood (Nam Jim Seafood)
