Shrimp Paste in Coconut Cream – Lon Gapi

I N F O This is a delicious lon. The similarity between curry and lon pastes is most obvious here, not only in the ingredients but just as much in the method. The recipe seems to contain a disproportionate amount of krachai, smoked fish, and raw shrimp paste, but through preparation, what smells foul and pungent becomes lush and earthy.

The krachai, which is pungent at the beginning, softens and helps to take away the earthiness of the shrimp paste. The fish keeps the paste from becoming too fatty. Simmering transforms the heavy paste into a fragrant and powerful relish that can be eaten plain, mixed with long grain rice, or with dishes that develop, add to, and complete this ion. Of course, in any national cuisine, some sort of transformation occurs during cooking, but in my opinion, nowhere does this happen more dramatically or satisfyingly than in Thai cuisine.

Just before serving, a few chopped crab tails can be added or perhaps a little shrimp roe stirred in. Alternatively, the crab tails can be grilled in their shells or possibly steamed and peeled off before serving. Grilled or possibly steamed fish, about a piece of salmon, can also be served as an appetizer.

P R E S E A T I O N First the paste: pound the ingredients one by one in a mortar until they form a smooth paste.

In a frying pan, cook the coconut cream over medium heat.

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