fermented shrimp paste

A funky, umami, salty, spicy dip! This traditional dish is a staple in many Thai homes, and though it is an acquired taste, once you've acquired it, there's nothing else like it! 

Funky Shrimp Paste Dip - Nam Prik Gapi

shrimp

garlic

Thai chilies

½ Tbsp finely chopped palm sugar

shrimp paste

lime juice

fish sauce

water

red and green peppers

Jasmine rice (necessary)

veggies

Pan fried mackerel

Vegetable omelette (see video for a quick demo of how to make it)

eggs

eggplant

Note: Seasonings are given

Cover dried shrimp in water and microwave for 30 seconds or however long it takes the water to be steaming hot. Let it cool for a few minutes.

Drain the dried shrimp (you can keep the water and use it as the water called for in the recipe). Add dried shrimp to a mortar and pestle and pound until they're broken into small fluffy bits.

Add garlic and chilies and pound until the garlic and chilies are fine. (Larger bits of chili skins are fine.)

Add palm sugar and pound until it's mostly dissolved.

Add shrimp paste and pound to mix, making sure there are no clumps of shrimp paste left.

Add lime juice and fish sauce and mix well with a spoon. Add about a tablespoon of water to start then taste; and if you want it to be a bit more mellow, add a little more water. But keep in mind this is supposed to be a strongly-flavoured dip that's used only a little at a time. You can also add more lime juice, sugar or fish sauce as needed.

Serve with all the accompaniments and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681227026/imOLTRwU0.mp4

One of the most basic dishes enjoyed by Thai people all over the country. It's a spicy dip made with the funky, umami, fermented shrimp paste that I absolutely love, and it brings me back home every time I eat it.

Thai Shrimp Paste Dip (Nam Prik Gapi) - Hot Thai Kitchen

            Fermented Shrimp Paste: A Culinary Staple                Description &amp;amp; Taste            A staple in Southeast Asian cuisine, fermented shrimp paste is known for its pungent, savory umami depth. Discover how it&#39;s made, its uses, and how to incorporate it into your dishes for an authentic flavor boost.Fermented shrimp paste, also known as shrimp paste or shrimp sauce, is a condiment commonly used in various cuisines, particularly in Southeast Asia. It is made by fermenting shrimp with salt for a period, which can range from several days to several months.The fermentation process breaks down the proteins and develops complex flavors, resulting in a pungent, very salty, and savory paste with a distinctive aroma. Different cultures have their own variations of fermented shrimp paste, and it goes by different names in different languages. For example, in Thai cuisine, it&#39;s called &quot;kapi,&quot; while in Filipino cuisine, it&#39;s known as &quot;bagoong alamang.&quot; It&#39;s a staple ingredient in many traditional recipes and adds a unique umami depth to dishes.                            Our Gulf Shrimp Source            Our wild Gulf shrimp, the base for our homemade fermented shrimp paste, are sustainably sourced from the Gulf of California, ensuring the highest quality and freshness.                            Health Benefits            Rich in protein, omega-3 fatty acids, and essential minerals, our Gulf shrimp not only elevate your meals but contribute to a healthy diet.                            FAQs &amp;amp; Substitutions                            Can I use other types of shrimp? Yes, while we recommend Gulf shrimp for their flavor and texture, other shrimp varieties can also be used for fermentation.                Storage Tips: For extended shelf life, store the shrimp paste in a refrigerator or freeze for up to a year.                             Customizing Your Shrimp Paste    Unlock the full potential of fermented shrimp paste by exploring its myriad uses across Southeast Asian cuisine:            Stir-fries: Elevate your stir-fried dishes with a dash of fermented shrimp paste for an unmatched umami boost.        Curries and Soups: Incorporate into your favorite curries and soups for a profound savory base that harmonizes all ingredients.        Dipping Sauces: Mix with lime juice, chili, garlic, and sugar to craft delectable sauces perfect for grilled delicacies and vegetables.        Marinades: Create aromatic marinades by blending with soy sauce, ginger, garlic, and sugar, infusing meats and vegetables with savory flavors.        Noodle Dishes: Add to noodle favorites like pad Thai or char kway teow for a rich umami experience.        Fried Rice: Stir into fried rice to amplify its flavor profile and aroma, creating a truly memorable dish.        Condiments: Use as a standalone condiment or blend with other ingredients to enhance meals with an extra layer of flavor.        Remember, due to its potent flavor and food safety considerations, fermented shrimp paste should be cooked before consumption.    Serving Suggestions &amp;amp; Storage    Whether used in cooked dishes or as part of a marinade, fermented shrimp paste transforms meals with its unique flavor. Here are additional tips for storing your shrimp paste:            Refrigeration: Keep in the refrigerator to slow bacterial growth, preserving its quality.        Freezing: For long-term storage, freeze in appropriate containers, leaving room for expansion. Frozen shrimp paste can last for a year or more, ensuring you always have this flavorful ingredient at hand.    

Fermented Shrimp Paste 

portions Sizzlefish Wild Gulf Shrimp, thawed

tbsp coarse sea salt

shallot,

red Thai chilies

tbsp neutral oil

soy sauce

tbsp sesame oil

coconut sugar

tbsp chopped green onion

Rinse shrimp under cold water and blot dry with paper towel.

Transfer to a food processor and add salt. Pulse until shrimp is finely ground. 

Transfer shrimp paste to a glass jar and press using the back of a spoon. Close lid tightly and store at room temperature for at least 5 days to allow paste to ferment. 

At this point you can use the fermented shrimp paste for cooking and store in the refrigerator. Or take the shrimp paste a step further by creating a sauce/dip style condiment incorporating other ingredients like shallots, garlic, Thai chilies, lime juice, and sugar. 

Remove stems from chilies. Combine shallot, garlic, chilies, Pulse until everything is well chopped.

Add fermented shrimp paste, sesame oil, and neutral oil. Pulse a few more times. Transfer shrimp mixture to a pan over low heat. Sauté for 1 minute. Add lime juice, soy sauce, coconut sugar and green onion. Cook for 3-4 minutes longer. 

Transfer sauce to a jar or bowl and cool for about 20 minutes. Cover tightly and store in refrigerator.

This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).

Vietnamese Fermented Shrimp Sauce (Mam Tom)

shrimp paste (mam tom)

sugar

lime

MSG (optional but highly recommended)

garlic (peel and mince)

Chili peppers (slice thin)

Prepare the Sauce

In a small bowl, combine shrimp paste, sugar, lemon or lime juice, and MSG. Stir until the sugar and MSG are fully dissolved.

Add Garlic

Mix in the minced garlic until well incorporated.

Garnish and Serve

Top the sauce with sliced chili peppers for garnish.

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