Southern Thai Style Savory Eggs Mousse
(khai dtoon gabpi naam ; ไข่ตุ๋นกะปิน้ำ)

By: Hanuman
Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

Do you remember hearing the ocean through a large conch shell when you were a kid? This stylish yet simple dish is made from only a few ingredients and will dip your taste buds in flavorful, rich, and creamy ocean essence, like that conch shell.

In the southern provinces of Thailand, those bordering the sunny beaches of the Andaman sea, one can find yet another type of fermented shrimp product, “liquid fermented shrimp” (gabpi naam ; กะปิน้ำ).

liquid fermented shrimp paste (กะปิน้ำ)

It is made from small transparent marine shrimp with tiny black eyes called kheeuy dtaa dam (เคยตาดำ).  The shrimp are mixed with salt before left to ripe in the sun for three days.  The result is a young product that well preserves the ocean flavors with dominant saltines and a tang of sourness, and is spot patterned by the shrimp distinctive black eyes.

Steaming is an important cooking technique in Thai cuisine. The food cooks in the vapor of the steaming liquid rather than the liquid itself, preserving both its flavor and its nutritional value.

Give steaming a place in your culinary repertoire and please try this dish either with the suggested liquid fermented shrimp, fermented shrimp paste, or even salted anchovies.

liquid fermented shrimp paste (กะปิน้ำ)

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Southern Thai Style Savory Eggs Mousse (ไข่ตุ๋นกะปิน้ำ ; khai dtoon gabpi naam )
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Prep Time 5 mins
Cook Time 20 mins
Cuisine Southern Thai Cuisine
Servings 3

Ingredients
  

  • 3 chicken eggs (ไข่ไก่)
  • 6 tablespoons coconut cream (หัวกะทิ)
  • 1 1/2 tablespoons liquid fermented shrimp paste (กะปิน้ำ)

top with

Instructions
 

  • beat the eggs with the coconut cream นำไข่ไก่ตีรวมกันกับหัวกะทิ
  • strain นำไข่ไก่ที่ตีเสร็จแล้วไปกรอง
  • Add the liquid fermented shrimp ใส่กะปิน้ำลงไป
  • Pour into individual serving dishes เทส่วนผสมที่ได้ลงในภาชนะสำหรับนึ่ง (ภาชนะนึ่งจะต้องมีฝาปิด ถ้าไม่มี สมารถใช้กระดาษฟอล์ยแทนได้
  • steam covered for 12 minutes on medium-low heat นำไปนึ่งในหม้อนึ่งประมาณ 12 นาที โดยใช่ไฟปานกลาง และ น้ำจะต้องไม่เดือดมากนัก
  • top with shallots, chilies and spring onion, and keep steaming for another minute เสร็จแล้วโรยหน้าด้วย หอมแดงซอย ต้นหอมซอย พริกขึ้หนูซอย และ ถั่วฝักยาวซอยบาง ๆ จากนั้นนำไปนึ่งต่ออีกประมาณ 1 นาที
  • garnish with crispy fried garlic and serve immediately รยหน้าด้วยกระเทียมเจียว เป็นอันเสร็จ
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Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
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