Pantainorasingh Shrimp Paste 370g
Shrimp paste or shrimp sauce, is an essential ingredient in many types of nam phrik (Thai), spicy dips or sauces, and in all Thai curry pastes.
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- 370 g
Pay and collect instore at
Chuanglee - Lombard Wall
London SE7 7SJ
|Flavour Enhancer :|
|Monosodium Glutamate (E621)|
|Disodium Inosinate (E631)|
|Disodium Guanylate (E627)|
For allergens, see ingredients in red bold
Serving Size :
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Quantity Per ServingQuantity Per 100gServing per Package: 22Serving Size: 17g
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Thai Shrimp Paste Chile Sauce, 'Nam Prik Kapi'Ingredients2 tablespoons shrimp paste4 cloves garlic5-6 dried shrimp5-7 fresh Thai chile peppers3 tablespoons lime juice3 tablespoons fish sauce2-3 tablespoons palm sugar1 tablespoon tiny Thai eggplantCooking Method1. In a mortar and pestle, pound dried shrimp into a coarse powder, remove from mortar and set aside.2. Place shrimp paste and garlic in mortar, mash and grind together then add the dried shrimp back into the mortar. Add Thai chili peppers and eggplant (leaving a few eggplant aside for later).3. Pound the mixture together, adding palm sugar, lime juice and fish sauce to suit your taste. Spoon it into a dish and add a few eggplants for visual appeal.4. This can be served in a wide variety of ways. Spoon over fresh steamed jasmine rice, or use as a dipping sauce for fresh or boiled vegetables such as cucumber, string bean, cabbage or bamboo shoot. It's also a wonderful accompaniment to Lao style vegetable curry. In Thailand this is very popular to eat with fried mackerel fish (pla tu).Information from: http://importfood.com