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Nam phrik maeng da (giant water bug chilli sauce)น้ำพริกแมงดา
Nam phrik maeng da is a Thai nam phrik (chilli sauce) that includes roasted, pounded giant water bug (maeng da, Lethocerus indicus). Nam phrik sauces often contain a fish or shrimp paste such as kapi, a fermented shrimp paste. The sources we read do not list the ingredients of this one.
A short entry: the sources we found record only what is said here about Nam phrik maeng da itself.
Short entryInsects
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
giant water bug (Lethocerus indicus), roasted
chilli
Start
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What changes:Starting material: a roasted giant water bug
Step 1 of 3
Roast the giant water bug
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: roasted bug.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Nam phrik maeng da is a Thai nam phrik (chilli sauce) that includes roasted, pounded giant water bug (maeng da, Lethocerus indicus). Nam phrik sauces often contain a fish or shrimp paste such as kapi, a fermented shrimp paste. The sources we read do not list the ingredients of this one. Lentibacillus, the most abundant genus in some samples of kapi does most of the fermenting.
Unlike the fermented insect pastes, the sources we read describe this sauce as pounded, not fermented. Any fermented part would come from shrimp paste such as kapi.
Kapi quality depends on hygiene and salt; a Thai study found Staphylococcus aureus, Bacillus cereus and Clostridium perfringens in some market kapi and proposed 25 % (w/w) salt as a standard. It also says 25 % salt alone cannot make kapi safe without good hygiene and control of temperature and humidity.