Lump of Kapi Kung
Click to Enlarge

Thai Shrimp Paste - Northern
Thailand - Northern
  -   Kapi Kung
1/4 cup  
12 min  
The shrimp paste used in Northern Thailand is quite different from that used in Central Thailand, and is not currently available in North America. This method for faking it up is suggested by Andy Ricker, who is very fussy about the accuracy of Thai tastes.

Saeujeot (1)
Kapi (2)
  1. Measure out the SAEUJEOT and rinse it lightly. Wring it out as dry as you can.
  2. In a large mortar, mix Saeujeot with Kapi and pound until you have the texture you want. It is OK to have small bits of shrimp still recognizable.
  3. Refrigerated in a tightly sealed jar it should be good for 6 months or so.
  1. Saeujeot:   This is Korean salted shrimp, easily available in Korean markets. It is not nearly as digested as most shrimp pastes and the tiny shrimp are whole. For details see our Shrimp Sauce / Paste page.
  2. Kapi:   This is regular Thai shrimp paste, but should be the type without soy oil, which is harder to find, even in markets serving Southeast Asian communities. I have purchased Nang Fah brand in a small red plastic container. For details see our Shrimp Sauce / Paste page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sif_kapikung1* 160513 pkpk274   -
©Andrew Grygus - - Linking to and non-commercial use of this page is permitted.