Nam phrik kapi

What to get ready

• Shrimp paste (mam ruoc) 120 g
• Chilli 24
• Garlic 20 cloves
• Lime 4
• Palm sugar 80 g
• Dried herring 160 g
• Eggplant 240 g

Method

1. 1 Grilling shrimp paste wrapped in banana leaves enhances the aroma and reduces its pungent taste.
2. 2 Grind the garlic and chili peppers in a mortar until crushed, then add the grilled shrimp paste and grind together.
3. 3 Add the crushed palm sugar and stir until it dissolves completely.
4. 4 Add lime juice, and taste to ensure it has a balanced blend of salty, spicy, sour, and sweet flavors.
5. 5 Served with fried dried fish, eggplant, and various boiled vegetables as dipping sauces.