Lump of Kapi Kung
(click to enlarge)

Thai Shrimp Paste - Northern


Thailand - Northern   -   Kapi Kung
Makes:
Effort:
Sched:
DoAhead:  		 1/4 cup
*
12 min
Yes		 Northern Thai Shrimp Paste is different from that of Central Thailand, and not available in North America. This fake-up is suggested by Andy Ricker, who is very fussy about taste accuracy.




2/3
2
c
t
Saeujeot (1)  
Kapi (2)
Make:   -   (12 min)
  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.
NOTES:
  1. Saeujeot:   This is Korean salted shrimp, easily available in Korean markets. It is not nearly as digesting 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
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