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Nam Prik Kapi (universal Thai Dip)

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Seafood, Eggs Thai Sauce 4 Servings

INGREDIENTS

1 T Kratiem, garlic chopped
1 T Prik ki nu daeng, red
Birdseye chilis chopped
1 T Kapi, fermented shrimp
paste
3 T Nam pla, fish sauce
3 T Nam makrut, Kaffir lime
juice
1 T Sugar
2 T Makheua phuang, small Thai
eggplant

INSTRUCTIONS

Date: Fri, 10 May 1996 10:36:43 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  This is the staple dipping
sauce eaten with almost anything, and  almost universally added to the
table setting of any but the most  casual dinner.  It is traditionally
the one dish, other than desserts, cooked by the  mistress of the
house, as opposed to the servants, and is often  extremely intricate in
its preparation. There are probably as many  recipes as there are Thai
women, and this is but one example.  The eggplants used - makheua
phuang are very small - the size of green  garden peas, and are often
added to curries as a crisp morsel that  pops in the mouth.  You could
substitute the golf ball sized makheua pro, but the best  alternative
to the real thing is probably to omit them.  In a wok, lightly fry the
shrimp paste until aromatic.  Crush all the ingredients in a mortar and
pestle or food processor,  except the makheua phuang which is coarsely
chopped and added to the  paste after mixing it.  Serve with vegetable
cruditees, or other dishes.  CHILE-HEADS DIGEST V2 #316  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 338.2mg
Potassium: 709.6mg
Carbohydrates: 18.7g
Fiber: 5.7g
Sugar: 11.4g
Protein: 3g


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