Now, nam prik ki ga is not the most popular chili dip out there. It is certainly not the yummiest sounding: roughly translated, it means “crow shit chili paste”. That said, it doesn’t look, or probably taste, anything like crow poo — bright, tart and fiery, it is a perfect foil to crisp veggies, barely hard-boiled eggs and a couple of well-seasoned pork meatballs, if you like that kind of stuff.
This is Grandma Yuwadee Bunnag’s recipe.
Nam prik ki ga (serves 4)
-6 prik chee fah
-7 small red chilies
-11 garlic cloves
-1 Tablespoon kapi (shrimp paste), wrapped in foil
-8 white shrimp, cleaned and cooked (reserve cooking water)*
– 1 1/2 Tablespoons fish sauce
-1 teaspoon nam than peep (palm sugar)
1. Set chilies, garlic and shrimp paste to roast in oven at full whack until blackened (about 20 minutes). They will look like this when done:
2. Chop cooked shrimp into pieces.
3. Squeeze juice from limes.
4. Pound garlic and shrimp paste in mortar and pestle until a paste forms. Add chilies a few at a time, taking care to peel them of their blackened skins before pounding. Add shrimp until all is incorporated.
5. Add 1 teaspoon shrimp cooking liquid, fish sauce, lime juice and palm sugar. Taste for seasoning and add more cooking liquid if paste seems too “dry”. Finished paste will look like this:
6. Serve with fresh vegetables, rice and, if desired, fried pork meatballs.
*Use dried shrimp if you can’t use fresh shrimp.
**Make pork meatballs by mixing ground pork, minced garlic, salt and pepper. Then roll mix into palm-sized patties and fry in a Tablespoon of cooking oil until browned: