Andy Ricker's Kapi Kung (Homemade shrimp paste)

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Andy Ricker's Kapi Kung (Homemade shrimp paste) Nov 6th 2013, 19:40, by Kate Williams Cook the Book Kate Williams Nov 6, 2013 2:40 PMPost a comment Tags: Use this slightly subtle shrimp paste in Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant) from his new Pok Pok cookbook. Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold. About This Recipe Ingredients 2 cups jarred Korean salted shrimp 2 tablespoons Thai shrimp paste (galled gapi or kapi) Procedures Briefly rinse the salted shrimp, then put them in a double layer of cheesecloth and gently squeeze out most of the liquid. Mix the salted shrimp and shrimp paste together in the mortar and pound, stirring occasionally with a spoon, until you have a coarse paste that's a more or less even light brown color, 3 to 5 minutes. It's fine if htere are very small pieces of salted shrimp. The paste keeps in an airtight container in the fridge for up to 6 months. We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Massacres That Matter - Part 1 - 'Responsibility To Protect' In Egypt, Libya And Syria Massacres That Matter - Part 2 - The Media Response On Egypt, Libya And Syria National demonstration: No attack on Syria - Saturday 31 August, 12 noon, Temple Place, London, UK

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