Vegan Nam Prik Kapi
Classic Thai Nam Prik, with baby eggplant, chili, garlic, shallot, lime and fermented soy bean paste
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Mortar and Pestle
- Mixing bowl
- Storage container
- Spoon
Ingredients
- 70 g Shallots
- 20 g Garlic cloves
- 10 g Red chili - Thai (small)
- 35 g Soy bean paste (vegan kapi)
- 10 g Soy sauce
- 10 g Palm sugar
- 1 each Lime (juiced)
- 50 g Eggplant - baby
- 1 teaspoon Pink salt (to taste )
Method
- Assemble all ingredients.
- Peel the garlic and shallots - roughly chop.
- Lightly crush the baby eggplants and leave to soak in salted water for 10 minutes.
- In a small blender or mortar and pestle, add the shallot, garlic and chili - pound to a paste.
- Add the soy bean paste, salt and palm sugar - mix in gently.
- Add some warm water to get a nice smooth consistency.
- Drain and add in the eggplant - mix in gently.
- Season with the lime juice (add a little more hot water to loosen if it looks think)
- Mix everything together and taste.
- Adjust seasoning if needed, with either more lime juice, soy sauce, palm sugar or salt.
- Nam Prik Kapi is ready to serve!
Video
Recipe Notes
Recipe variation:
- You can use miso paste in place of fermented soy bean paste
Nutrition Facts
Serving: 75gCalories: 106kcalCarbohydrates: 21gProtein: 4gFat: 1gSodium: 2002mgPotassium: 274mgFiber: 3gSugar: 9gVitamin A: 71IUVitamin C: 14mgCalcium: 45mgIron: 1mg
