Local name
Hoi-siap-dorng-nam-plaa |
Ingredients
Wedge shells
Donax faba (Hoi-siap)
Fish sauce |
Fish normally used:
|
| Fermentation: |
2-3 days. |
| Storage life: |
3 months. |
| Production: |
In home industry. |
| Properties: |
Whole shell with pale brown meat and salty taste. |
Microorganisms
No data.
|
| 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. |
| Consumption |
| Eat raw with soft boiled rice. |
|
