Spicy Shrimp Paste Dip

Ingredients

• 2 green & white thai eggplants, tops cut off and sliced a bit so they’re easy to open. note: if you wet them before putting on a plate they’ll not brown as fast
• 1 cup :cucumber:, skinned and sliced as shown (roll cut)
• 1/2 cup wing beans, in 1 1/2″ slices
• 1/4 cup pea eggplants, tops removed
• 1/4 cup small white and/or green thai eggplants, tops removed
• 1/2 cup boiled :ivy gourd:, drained
• 5 small pla-too fish, fried whole about 3 minutes per side in 1/2 cup oil
• 1 1/2 cup cha-om omelette pieces (1 cup :cha-om: leaves + 3 eggs, fried in oil until browned on both sides and set)

Sauce

• 1 tablespoon garlic cloves, de-skinned
• 2 tablespoons mostly red small thai chilies
• 1 tablespoon shrimp paste
• 1 teaspoon palm sugar
• 2 tablespoons sliced (and de-furred) hairy eggplant
• 3 1/2 tablespoons lime juice
• 1 teaspoon small thai chilies or pea eggplants as garnish

Directions

1. Pound the garlic and chilies together in a stone mortar and pestle to make a rough paste.
2. Add the shrimp paste and pound to mix.
3. Add the palm sugar, and pound to mix.
4. Add the hairy eggplant slices and lime juice. Mix well and place in a small bowl to serve. Garnish with small Thai chilies or pea eggplants.
5. Serve with vegetables, cut as shown.
6. You can also serve with slices of ‘cha-om’ omelette, which is made by mixing 3 eggs with 1 cup cha-om leaves and frying in oil on high heat until set and browned on both sides.

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Fry the Fish

Fry the fish about 3 min per side

Make the Omelette

Fry the Cha-om omelette and cut

Make the naam prik

Pound all the naam prik ingredients together

How to cut Thai Eggplants

Cut the larger Thai eggplant as shown