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PrintVEGETARIAN SHRIMP PASTE DIP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wash Thai eggplants well, cut halves, soak in a bowl of lightly salted water to prevent from discolored. With a spoon, scoop out flesh and seeds, put aside.
- Thoroughly pound fermented soybean and garlic with a mortar and a pestle.
- Add eggplant flesh and seeds and fermented tofu, pound well. Add hot chilies and pea eggplants, crushed lightly, add in water and stir to mix well.
- Season to taste with palm sugar, salt and lime juice. Stir well.
- Dip out into a serving bowl, garnish with hot chilies.
- Serve with fresh vegetables and condiment.
INGREDIENTS
- 6 Thai eggplants
- 2 piece northern fermented soybean (dried thua-nao), grilled until fragrant
- 12 cloves Thai garlic, peeled
- 8 cubes red fermented tofu, fried in small amount of oil until lightly golden
- 20 hot chilies
- 20 pea eggplants
- 5 tablespoons boiled water
- 1 teaspoons palm sugar
- 1 teaspoon sea salt
- 4 tablespoons lime juice
- Hot chilies vegetables: cucumber, water morning glory, Chinese cabbage, yard-long bean, carrot and various kinds of eggplants condiment: pan- fried shiitake mushrooms.
3 comments for “Vegetarian Shrimp Paste Dip”
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