I N F O Koie is a shrimp paste made from plankton-like scampi, which are abundant in the Gulf of Thailand. This relish is exceptionally thickened with an egg.
T H E R I T I N G First, the paste: pound the ingredients one at a time in a mortar until they form a smooth paste.
Separate coconut cream by gently heating. Add paste and roast over medium heat for several minutes until fragrant. Season with sugar, tamarind water and fish sauce. Stir in egg and gently roll until cooked. Add lime leaves.
Serve with many raw vegetables such as cucumber, ginger, white turmeric and Thai melanzane.
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