Nam Prik Gupi or Kapi
Thai Shrimp Paste Dip
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Ingredients
2 tbs Good shrimp paste Gupi, wrapped in banana leaves and roasted
2 tbs Ground Dry shrimp
10-15 Thai garlic (small cloves) peeled
20 Fresh Thai chilies
1/4 cup Ma kua Puang, Thai pea eggplant
3 tbs Lime juice
2 tbs Fish Sauce - Nam Pla
2 tbs palm sugar
Water as needed
Selection of fresh and cooked vegetables
Method
1. In a pestle and mortar, pound the shrimp paste until its colour lightens a little
2. Add garlic and chili peppers and continue pounding until a paste is achieved.
3. Add the ground shrimp and mix in the pestle and mortar, using a grinding circular motion.
4. Add the egg plants and bruise them just a little.
By this time the paste will be very sticky
5. season the paste with limejuice, fish sauce and coconut sugar Do not use all the required amount of sugar, fish sauce or lime juice all at once. Just add a little first and taste the paste. If the paste is too thick add a little water to the pestle and mortar.
The Nam Prik should have a balanced taste of saltiness, sweetness and sourness,
so correct each seasoning with fish sauce, coconut sugar and lime juice to get the desired flavour 5. Arrange the vegetables in a salad bowl, and serve this dip with them serve with steamed Thai Jasmine rice and Thai Omelette.
Vegetables:
The vegetables used in the salad can be egg batter fried eggplant, fresh and cooked cabbages, long beans or green beans, cucumber or broccoli. | 
