Ingredients
- Ingredients for Nam Prik Kapi:
- Shrimp paste, preferable mature 2 tbsp.
- Bird’s eye chilies 30 – 60 pcs
- 10 of garlic cloves
- Palm sugar 1 tbsp.
- Fresh lime juice 3 – 5 tbsp
- Turkey berry or pea eggplants 20 pcs or ¼ cup
- Ingredients for side dish: Omelet with Acacia leaves:
- 4 of large eggs
- Fish sauce 2 tsp
- Cha Om / Acacia leaves ½ cup
- Heathy Chef Cooking Oil ¼ cup
Method
Directions for Nam Prik Kapi:
- Roast the shrimp paste by flatten it out into a little patty and then roast it over hot charcoal, just for about a minute on either side.
- Toss in all the peeled garlic and chilies, and just pound and grind them into a coarse paste.
- Add a couple of pea eggplants, and give them just a gentle pound.
- Add in the roasted shrimp paste.
- Add in palm sugar and then mix it thoroughly with the ground garlics and chilies.
- Add fresh lime juice.
- Mix everything thoroughly and ready to serve.
Directions for side dish: Omelet with Acacia leaves:
- Combine the cha om leaves with the eggs and fish sauce and whip intensely with a fork or whisk until the eggs are quite frothy. This may take a few minutes.
- Heat Healthy Chef Cooking Oil with medium heat in a flat-bottom wok or pan. When the oil is shimmering, pour the egg mixture in. Once browned on one side, flip to the other and allow to cook through.
- Remove the cooked omelet from the pan and cut into 2 to 3 inch squares. Serve with jasmine rice and fish sauce with chilis (nam pla prik).
