By Naomi Duguid
Pungent and mildly hot, ngapi yei is a must-have for Burmese and an acquired taste for foreigners. I have come to find it delicious. It’s served in a bowl with a small spoon so diners can add it as they please. Used as a dip for steamed vegetables or drizzled on rice, it has a distinctive earthy taste.
Store in the refrigerator in a well-sealed glass jar. It becomes more yellow-green in color over time, as the turmeric is absorbed, and even more delicious to those who love it