Hoi-siap-dorng

Name (Thai)

หอยเสียบดอง

Name (English)

Fermented shellfish with fish sauce

Local name

Hoi-siap-dorng-nam-plaa

Product

Fishery

Ingredients

Wedge shells Donax faba (Hoi-siap) Fish sauce

Fermentation

2-3 days.

Storage life

3 months.

Microorganisms

該当なし

Not available

Properties

Whole shell with pale brown meat and salty taste.

Method

As this kind of shell lives under sand it must be washed to get rid of the sand. The whole shells are then left to drain until they are dry. They are packed in a dry jar and the fish sauce added to cover the shells. The jar is closed and left under shade to ferment for 2-3 days.

Production

In home industry.

Consumption

Eat raw with rice.