Local name
Koei-khem |
Ingredients
Planktonic salt water shrimp.
Salt, rice flour (in some provinces only). |
Fish normally used:
Acetes erythraeus (Koei-dtaa-daeng) |
| Fermentation: |
3-7 days. |
| Storage life: |
2-4 months. |
| Production: |
Home industry in the South. |
| Properties: |
Koei-nam is a viscous reddish-pink liquid, with a salty taste and characteristic aroma. As the fermentation period is short, some shrimps remain whole. |
Microorganisms
No data.
|
| 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. |
| Consumption |
| Mix with beaten egg and steam, or eat as a condiment like Ka-pi. |
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