Thai Nam Prik or Cambodian Tuk Kapi is almost similar in Thai recipe. You can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good.
Thai Nam Prik or Cambodian Tuk Kapi
Thai Nam Prik or Cambodian Tuk Kapi is almost similar in Thai recipe. You can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good.
Course: DippingCuisine: Thai, CambodianDifficulty: Medium
Servings
1
servingsPrep time
30
minutesCooking time
30
minutesCalories
320
kcalTotal time
1
hourIngredients
2 tablespoon shrimp paste
4 cloves garlic
2 to 3 Thai chilies
2 to 3 tablespoon of lime juice
2 to 3 tablespoon of fish sauce
1/4 cup dried fish or dried shrimps
Small egg plants (add as you like)
2 tablespoon palm sugar (more or less up to you)
Crush peanut optional
water
Directions
- Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
- In a mortar pestle pound the garlic, dried fish, chilies, kapi and small egg plants to paste
- Take it out and put in a bowl then add the rest of ingredients and water to your taste adjust the flavor hot, spicy, or sour.
Recipe Video
Notes
- Serve with all kind of vegetables and trey Pla Tou chean.
Nutrition Facts
- Serving Size: 1g
- Calories: 320kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 18115mg
- Carbohydrates: 39g
- Fiber: 2g
- Sugar: 25g
- Protein: 28g
