ナムプリック→タイのディップソースと言ったらよいでしょうか。
カピ→クーイと呼ばれる桜海老科の小エビからつくられたエビペースト状の塩辛。
少量でお料理にコクと旨味が増すペーストでカレーペーストにも使われます。
タイ料理には生や茹でた野菜、揚げたお魚などに付けていただく
ディップソースの種類が豊富で、このナムプリック・カピは
カピベースのディップソースでお酒飲みにはたまらない1品です。
カピもピンからキリまであって、やはり上質のカピほど変な臭みがなく
エビの良い香りがして塩分がけっこうきいてるけどまろやかなお味。
小エビの目は点々と黒く混ざっていて塩のかたまりがなく色もどす黒くない
カピを選ぶのがベスト。
カピの質が悪いと生臭くて塩辛いだけでお料理の美味しさが半減。
（写真）タイのカピ屋さん。
日本のお味噌屋さんのように計り売りされています。
お教室ではタイから直接買ってきたkaoお勧めのカピを使いま～す。
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