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It is thought that gabpi maawn was introduced to Thai cuisine by the Mon people, an ethnic group of Burma.

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gabpi maawn is made from the flesh of small freshwater fishes, such as Thai river sprat (ปลาชิว) and Siamese mud carp (ปลาสร้อย). The fishes are sun-dried and then finely pounded. They are left to ferment with salt for a minimum of one month.

gabpi maawn is greenish-black in color and is less salty than shrimp-made gabpi. It is an essential ingredient in curry pastes and can be substitute with only half the amount of fermented shrimp paste.

gabpi maawn refrigerated in a tight container last almost indefinitely.

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