logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods
Crafts for Kids


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Green Mango Spicy Dip


I love making this in the middle of summer when my vegetable garden holds a plethora of lovely organic heirlooms including squash, tomatoes, beans, and eggplants. This vegetable selection served along side fresh seafood makes the perfect summer drink snack.

We grill large prawn in their shells, sea scallops, and local Monterey Bay Calamari (squid) and grilled vegetables with this spicy green mango dip. It is also popular in Thailand to serve hard boiled chicken and duck eggs with this dip.

My husband takes out our wonderful "old" large, earthenware mortar and a wooden pestle that we bought over 20 years ago in the enormous open air market, Chatuchak Park that is held on weekends in Bangkok. It runs Thursday through Sunday and is often simply called "the weekend market". There are literally thousands of stalls which sell everything from antiques to pets with a lot of clothing too.

The key to making this tasty hot dip is kapi [kah-PEE], which is made of small, black-eyed shrimp that are ground into a paste, salted and fermented. It is quite strong, and used in small quantities to add a subtle, but rich undertone to many dishes.

I think we first ate this amazing dip at Chatuchak Park. I remember the lady asking us how hot we want it. My husband said Thai-style! That means hot enough to make a tiger cry!
Green Mango Spicy Dip (Nam Prik Ma-Muang)

8 ounces shredded green mango
6-8 garlic cloves, minced (gratiem)
4-10 Thai chiles, minced-depending on your palate for heat
1 Tbls. Shrimp paste (kapi)*
1/4 cup fish sauce (nam pla)
2 Tbls fresh lime juice
2 Tbls date palm sugar (lt brown can be used)

Method
Place the kapi onto a piece of tinfoil that has been formed to a sort of small cake pan. I place this in my toaster oven to roast the kapi which releases a strong aroma. Warning open the window first. However, the aroma gives way to an amazing taste to this dip!

Now add chiles, garlic and cooled shrimp paste to a large mortar and pound with the pestle. This is a great way to relieve any agressive feelings you might have!

Add the shredded mango and the remaining ingredients and pound to mix well.
Taste, adjust hot-sweet-sour-salty balance.

Place the dip into a bowl surrounded with the grilled vegetables and shellfish.

You can also serve with bowls of steamed Jasmine or sticky rice.

Vegetable suggestions include, slices of long eggplant, Thai round eggplants, red bell pepper, baby corn, sugar snap peas,asparagus, bitter melon slices, yard long beans red and green cut into 3 pieces, green onions, cherry tomatoes, raw cabbage wedges and whatever is in season. You can blanch the green beans and other vegetables, or lightly grill them.

I like to skewer the shellfish like prawn or shrimp in the shell, calarami rings and legs, scallops, and serve guests skewers of a mixed shellfish and a mixed vegetable offering.


Add Green+Mango+Spicy+Dip to Twitter Add Green+Mango+Spicy+Dip to Facebook Add Green+Mango+Spicy+Dip to MySpace Add Green+Mango+Spicy+Dip to Del.icio.us Digg Green+Mango+Spicy+Dip Add Green+Mango+Spicy+Dip to Yahoo My Web Add Green+Mango+Spicy+Dip to Google Bookmarks Add Green+Mango+Spicy+Dip to Stumbleupon Add Green+Mango+Spicy+Dip to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor