Koei-nam

Name (Thai)

เคยน้ำ

Name (English)

Satly and sour fermented shrimp

Local name

Koei-khem, Koei-uek

Fish normally used

Acetes erythraeus (Koei-dtaa-daeng)

Product

Fishery

Ingredients

Planktonic sea water shrimp. Salt, rice flour (in some provinces only).

Fermentation

3-7 days.

Storage life

2-4 months.

Microorganisms

該当なし

Not available

Properties

Koei-nam has salty and a little sour with characteristic aroma. As the fermentation period is short, some shrimps remain whole in the pink liquid.

Method

Wash and drain the shrimp then mix with sea salt in the proportion of about 10:1 by weight. A small amount of rice flour can be added to produce a better flavour. Mix well and leave to ferment for 3-7 days.

Production

Home industry in the South.

Consumption

Mix with beaten egg and steam, or eat as a condiment like Ka-pi.