Finest Shrimp Paste (Kapi)
Published in Thai Curry & Condiment
Shrimp Paste is made by pounding tiny shrimps with sea salt and leaving them to decompose and ferment. They are then laid out on mats in the sun to dry. Shrimp Paste is raw when you buy it and must be cooked before use. Shrimp Paste is used in many curry pastes and sauces in Asia and can also be made into a dipping sauce.
Shrimp Paste has a unique pungent aroma, which many people find distasteful but when used in cooking this smell dissipates completely and adds a rich flavour to food.
Suggestion Thai Dishes: Kapi or Shrimp Paste are One ingredient of Thai curry such as Green curry, Red curry, ETC. Make Thai Chili Sauce, Stir Fried Rice (Khao Khluk Kapi) or Stir Fried meat or noodle, Mix with Sugar,Chili and Salt to Make Fruit Sauce.
How keeping: Shrimp paste in vacuum bag can stay 1 year But when open should keep in Freezer about -5°C Can stay 4-6 months.
