Thai cuisine · Salads & Mezze

Shrimp Paste Chili Dip

A fiery mortar-pounded dip of roasted shrimp paste, chili and lime, served with fried fish and raw vegetables.

Ingredients · for 4 servings

• 2 tbsp shrimp paste (kapi)
• 8 Thai chilies
• 6 garlic cloves
• 2 tbsp palm sugar
• 3 limes
• 1 tbsp fish sauce
• 2 mackerel fillets
• 300 ml frying oil
• 1 cucumber
• 200 g flat green beans

Instructions

1. Wrap the shrimp paste flat in aluminum foil and roast in a dry pan over medium heat, 2 min. per side, until strongly fragrant — this removes its raw edge.
2. Pound the garlic and Thai chilies in a mortar to a coarse, still chunky paste.
3. Add the roasted shrimp paste and palm sugar and keep pounding until a dark, glossy mass forms.
4. Season with lime juice and fish sauce — the dip should taste salty, spicy, sweet and sour all at once.
5. Heat the frying oil to 180°C and fry the mackerel fillets for 4–5 min. until golden and crisp; drain on paper towels.
6. Arrange the dip in a small bowl and serve with the fried fish, cucumber slices and the raw beans.