“Try to guess the secret ingredient. The seeds kind of give it away.”

Squinting hard into bowl of rapidly diminishing dip, as if staring more intensely would reveal a hidden message, I racked my brain. I could taste chilies, of course, which the seeds could be attributed to, but isn’t that too obvious? There was an undercurrent of garlic beneath the heat, a blast of sour lime, the salty, umami flavor of fermented soy… But what’s the base?

What is Nam Prik?

Nam prik is more than a mere condiment in Thai cuisine. Traditionally built on a foundation of fermented shrimp paste, it’s an appetizer, sauce, sandwich spread, and party starter all in one. Powerfully flavorful with an intense balance of sweet, sour, spicy, and salty tastes, it’s heady stuff that you won’t soon forget. Reimagined by my good friend and talented chef Philip Gelb, I struggled to pick apart the fully melded components.

Not-So-Secret Ingredient

At the risk of jeopardizing my foodie cred, I admitted defeat. “Eggplant,” he professed, with a conspiratorial grin. Raw eggplant, no less. Green Thai eggplant, unlike the Italian, Chinese, or Japanese varieties, can be eaten raw. Crunchy when simply sliced, it transforms into a soft and yielding paste, ready to soak in all the aromatic seasonings you can throw at it.

We Got The Funk

Nam Prik Gapi (or Kapi) made with the classic shrimp composition can be a bit polarizing. Some say its an acquired taste, like stinky tofu or other similarly pungent fermented foods. For the vegan version, fermented Chinese bean curd (furu) brings the funk in a mild-mannered way, more tangy than twisted. Doenjang and miso paste work together to add an earthy, salty depth, amplifying the umami throughout.

After hounding him for a few weeks, Phil graciously shared his recipe, possibly to get me off his case. Of this creation, he says, “This has recently become a favorite dish of mine. Ironic since I never would have tried it in the first place as the idea of a shrimp paste has no appeal to me. Since I have no memories of the taste of shrimp, I have no idea if this has any imitation characteristics. Nonetheless, the flavor of this dip is exceptional in and of itself. However, when I am on the other side of the planet in a stunningly beautiful vegan restaurant and my new friend picks that dish out of the menu, I am happy to try. A true umami bomb! Never thought about eating raw eggplant before but this recipe changes that attitude, completely. Dips like this are very common in Thailand, served as appetizers with raw, crunchy, fresh vegetables. I find fried tempeh to be the ideal texture and flavor to dip into this.”

As I finished off the last scoop of that addictive dip, the flavors of hot chilies, fermented bean curd, tangy lime, and earthy eggplant lingered on my tongue. It’s a marvel what can happen when you let fresh ingredients be your muse and simply trust in the process.

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Yield: Makes 4 Servings

Nam Prik Gapi (Vegan Shrimp Paste Dip)

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Powerfully flavorful with an intense balance of sweet, sour, spicy, and salty tastes, nam prik kapi is a heady dip that you won't soon forget. This vegan version replaces shrimp with Thai eggplant a fermented soy products for a similar funky flavor. Serve with crisp vegetables or fried tempeh for a deeply satisfying snack.

Recipe by Chef Philip Gelb of Sound & Savor

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 5 Small Thai Green Eggplants
• 1 Teaspoon Salt
• 1 Shallot, Diced
• 2 Cloves Garlic, Minced
• 2-5 Red Thai (Bird's Eye) Chilies, Sliced
• 1 Tablespoon White Miso Paste
• 1 Tablespoon Korean Brown Miso Paste (Doenjang)
• 1 Cube Chinese Fermented Bean Curd (Furu)
• 2 Teaspoons Soy Sauce
• 1 Lime, Zested and Juiced
• 2 Teaspoons Palm Sugar or Coconut Sugar

Instructions

1. Cut the eggplants into 1/4-inch slices. Salt them lightly and let sit half hour.
   
   
2. Drain the eggplants, rinse, and drain them 3 more times. Make sure they're very dry before proceeding.
   
   
3. In a mortar and pestle, pound the eggplants with the shallot, garlic, and chilies, to taste. Add rest of the ingredients and mix very well.
   
   
4. Serve immediately. Do not make this in advance as it does not keep well.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Jiajiang Fragrant-Hot Fermented Tofu (Fermented Bean Curd, Furu)
• 
  Eden Foods, Organic Shiro Miso, 12.1 oz
• 
  Sempio, Doenjang, Korean Soybean Paste, Vegan, 16.23 oz

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1079mgCarbohydrates: 55gFiber: 14gSugar: 22gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.