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Nam Prik Kapi or Spicy shrimp paste

Spicy shrimp paste or Nam Prik Kapi, Central Food, Thailand

         Nam Prik Kapi is a type of Thai chili paste that is widely consumed. It can make it easier for people to consume vegetables. It contains the main ingredient, shrimp paste, and for increasing the aroma of the recipe, shrimp paste is roasted before cooking with various seasonings. When finished, Nam Prik Kapi has a brown and purple appearance. For decoration, top with eggplant and chili. Nam Prik Kapi is served with fried mackerel, which is the only fish that Thais commonly eat with the recipe, and a variety of vegetables such as Coccinia grandis, Agasta flower, banana blossom, Chinese cabbage, Bamboo shoot, eggplants, cucumbers, and so on. It can also bring some vegetables to fly with the egg, such as Fried Egg with Climbing Wattle. According to some evidence, Nam Prik Kapi has been around since the Ayutthaya period. The term “Nam Prik” refers to a strong-smelling mixture of herbs, chili, garlic, onions, and spices that is beated and ground together for use as a dipping sauce for various vegetables. Furthermore, according to other sources, the recipe originated in the south because food in the south style has a variety of spices and is spicy.

Nam Prilk Kapi Nutritional Value

            Nam Prik Kapi and side dishes have the following nutritional value: Shrimp paste is high in calcium, which helps bones and teeth to be stronger. Chili can stimulate the appetite and contains beta-carotene and vitamin C, which nourish the skin and help to prevent aging. Garlic contains selenium, an antioxidant, and potassium, which keeps cells healthy. Garlic oil can aid in the prevention of infection and the reduction of fat in blood vessels. Mackerel is high in protein, which aids in body repair, as well as Omega 3, which promotes brain and body health. Vegetables also contain vitamins and minerals that are extremely beneficial to your body. Ingredient of recipe: 10-12 chilies, 2 tablespoons for shrimp paste, 2 tablespoons for dried shrimp, 1 tablespoons palm sugar, 2 tablespoons of lemon or lime juice, 10 peeled garlic cloves, 2 eggplants.

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