Recipe - Spicy Dried Shrimp Dip (Nam Prik Kung Siab)
- Fresh chilies 15 gm
- Garlic cloves 10 gm
- Onions 30 gm
- Shrimp paste 15 gm
- Dried shrimp 15 gm
- Palm sugar 15 gm
- 1 Fresh lime
- Cucumber 50 gm
- Small eggplants 50 gm
- Steamed broccoli 100 gm
- Steamed cauliflower 100 gm
- Fried egg-coated long eggplants 100 gm
- Steamed long yard beans 60 gm
Method:
- Place garlic, onions, fresh chilies and shrimp paste in a mortar and pound together.
- Season with palm sugar, lime juice, fish sauce and glutamate to suit your taste.
- Add dried shrimp.
- Serve with assorted fresh, steamed and egg-coated fried vegetables.
Chamnan revealed that his secret to making Cape Panwa Hotel’s much praised Spicy Dried Shrimp Dip (Nam Prik Kung Siab) is not just about using high quality ingredients but knowing where best to source the ingredients from.
Firstly, he uses shrimp paste from Ranong, a southern province on the west coast of the Andaman Sea, famous for its shrimp paste.
Second, he recommends using dried shrimp from Phang Nga’s Panyi Island only, because the unique taste of Panyi Island’s famous shrimp paste comes from their shrimp.
Third, he always gets rid of the dried shrimp head before deep-frying theshrimps in hot oil to make them crispy.
The Nam Prik Kung Siab or Spicy Dried Shrimp Dip is then served with local Phuket vegetables.
About Chef Chamnan Koboukaew
Chamnan was born in Thailand’s ancient capital city of Ayutthaya or Phra Nakhon Si Ayutthaya. He began his professional career as a chef at the Sheraton Hotel where he worked for seven years, before moving on to work in a number of other leading hotels at the level of Executive Chef.
For the past 15 years he has been working as Executive Chef of Kasemkij Hotels – moving between its many properties across Thailand to create menus, set standards and assure quality control. Chamnan is presently stationed at Cape Panwa Hotel, Phuket.
For more information, please contact:
Cape Panwa Hotel, Phuket
+66 76 391123
www.capepanwa.com