Shrimp Paste Sambal Recipe

(Kapi Pla)

This is about as pungent as an accompaniment can get, and is popular in Burmese and Thai menus. An acquired taste, perhaps, but if you want to know the true taste of these countries, it is a must.

Ingredients :

3 tablespoons dried shrimp paste (kapi)

2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
2 tablespoons dried shrimp powder
1/4 cup lime or lemon juice
1 tablespoon palm sugar or substitute fish sauce to taste
1 teaspoon finely shredded lime or lemon rind
Chopped fresh red chilies to garnish

Method :

Form dried shrimp paste into a flat cake and wrap completely in foil. Roast under a hot griller for 4 or 5 minutes on each side. Allow to cool. In mortar and pestle pound the onion and garlic, the dried shrimp paste, prawn powder, and add lime juice gradually to work into a paste. Add sugar and fish sauce, mixing well. Press into a small bowl or form into a mound and garnish with shreds of citrus rind and chilies.