Kapi

The Thai version of fermented, compressed prawn (shrimp) paste, known as belacan in Malaysia, trasi in Indonesia and mam ruoc in Vietnam. Kapi is slightly pink to purple in colour (not dark like its southern relatives) with a strong, pungent aroma. A rich source of protein and vitamins, it is essential for authentic flavouring in Thai dishes. Available in small plastic containers at Asian food stores.