Napet (Mukda Pikunoon) of Klong Dan is one producer of delicious shrimp paste, it’s dry smooth texture has an undeniable shrimp flavor but with out that acrid quality lesser shrimp paste possess. 

 

The shrimp are salted and dried using the sun’s energy before being ground and allowed to slowly ferment in earthenware jars for a minimum of eight months, allowing the proteins to slowly break down the glutamic acid i.e deliciousness. 

 

To see more of the process visit www.technologychaoban.com

Koie or Gapi is indispensable for Thai food. For this shrimp paste they row small boats out to the shallows and inlets boarding the mangroves of Ao Nam bay to fish for the tiny translucent shrimp. mixed immediately with Salt and pounded in a large wooden mortar and pestle before being left to ferment for a minimum of 6 months. 

 

The color is lighter than other shrimp pastes and has a natural aroma and sweetness. unlike more commercial or unethical producers there is no flour or banana added to the shrimp paste to bulk out the gapi. 

 

However changes in Thai fishing laws are putting this artisan product at risk! We must fight to protect such an important cultural and culinary practice.