Andy Ricker'S Kapi Kung (Homemade Shrimp Paste)



  1. 2 cups jarred Korean salted shrimp
  2. 2 tablespoons Thai shrimp paste (galled gapi or kapi)


  1. Briefly rinse the salted shrimp, then put them in a double layer of cheesecloth and gently squeeze out most of the liquid.
  2. Mix the salted shrimp and shrimp paste together in the mortar and pound, stirring occasionally with a spoon, until you have a coarse paste that's a more or less even light brown color, 3 to 5 minutes. It's fine if htere are very small pieces of salted shrimp.
  3. The paste keeps in an airtight container in the fridge for up to 6 months.