Relish of Crab with Fresh Tamarind

Name: Relish of Crab with Fresh Tamarind (Nam Prik Makam Sot Gap Bpu)
Cuisine: Thailand
Ingredients: 1 teaspoon salt; 3 cloves garlic; 3-5 small fresh green chillies; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 1 tablespoon dried prawns (shrimp); 1 tablespoon dried prawns (shrimp); 3 tamarind pods; 15 mL (1 tablespoon) safflower oil; 50 g (2 oz) pork, minced (ground); 15 mL (1 tablespoon) tamarind paste; 100 g (4 oz) crab meat; 15 mL (1 tablespoon) fish sauce; 1 teaspoon palm sugar; 15 mL (1 tablespoon) tamarind water or lime juice; 15 mL (1 tablespoon) tamarind water or lime juice

Nam Prik Makam Sot Gap Bpu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A TART relish that is served warm. It should be eaten with vegetables, Kai Kem (Salty Eggs) and perhaps Muu Wan (Sweet Pork). Prawns may be used instead of crab meat.

Ingredients

1 teaspoon salt
3 cloves garlic
3-5 small fresh green c

Asia
Thailand
Preserve
Gluten-free
South East Asia

Method

In a mortar and pestle, pound the salt, garlic, chillies, kapi, prawns and fresh tamarind until fine.

In a small pan heat the oil, add the pork and fry about 3 minutes or until cooked. Add the tamarind paste and fry until fragrant. Take off the heat and mix in the crab, fish sauce, palm sugar and tamarind water or lime juice. It will taste very pungent and very hot as well as sour and s