Tua Pad Kapi

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish

Chef Meghan Clark of Nari | San Francisco

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Adapted by StarChefs | september 2022

INGREDIENTS:

Nam Prik Kapi Relish:
Yield: 700 grams
50 grams dried shrimp
40 grams red Thai chile
175 grams peeled garlic
70 grams palm sugar
120 grams shrimp paste
225 grams lime juice
30 grams fish sauce

 To Assemble and Serve:
50 grams ground pork shoulder
75 grams bay shrimp
75 grams blanched English peas
Pea greens
Pea sprouts

METHOD:

For the Nam Prik Kapi Relish:
Using a mortar and pestle, pound dried shrimp until fluffy and pulverized. Remove from mortar and set aside. Add chile and garlic to the mortar and pound until smooth. Remove from mortar and set aside. Add palm sugar and pound. Add shrimp paste, lime, and fish sauce and pound until smooth. Fold in the chile and garlic mixture, then fold in the pounded dried shrimp. Transfer to a nonreactive container and reserve.

To Assemble and Serve:
In a wok over medium-high heat, cook pork until lightly browned. Add bay shrimp and 150 grams Nam Prik Kapi Relish. Add the garlic and lightly toast. Add English peas and a handful of pea greens. Toss a couple times, then transfer to a serving plate. Garnish with pea sprouts.

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