Shrimp Paste Rice (Khao Krok Kapi)
|Jasmine rice||4 Cup (64 tbs)|
|Eggs||2 , beaten|
|Dried shrimp||1⁄2 Cup (8 tbs)|
|Mango||1⁄2 Cup (8 tbs), shredded|
|Rice noodles||1⁄4 Cup (4 tbs)|
|Shallots||3 Tablespoon, thinly sliced|
|Garlic||3 Tablespoon, thinly sliced|
|Shrimp paste||3 Tablespoon|
|Fish sauce||3 Tablespoon|
|Sugar||1 Teaspoon (Leveled)|
Prepare side dishes-any of the following you want:
Shred the mango, or finely slice it, and place it in a serving bowl.
Place a wok over medium heat and warm enough oil for deep frying.
Briefly saute the shallots and garlic until golden. Remove with a slotted spoon and place in a serving bowl.
Deep fry the shrimp briefly (about 30 seconds), then remove from the oil and place in a serving bowl.
Cut the noodles into short pieces, and stir fry until crispy. Remove and place in a serving bowl.
Place salted radish in side bowl.
Place tomato chunks or cut in half cherry tomatoes in a side bowl.
Blanche cut up long beans, drain, place in side dish.
Place sweet fried pork in side bowl.
Although not traditional I make side dishes of Thai Basil and cilantro.
Remove nearly all the oil from the wok, and then combine the roasted shrimp paste with the cooked rice (it is the process of mixing in with the fingers that is implied by the Thai word krok) and then stir fry it until heated through.
Remove and place in a large serving bowl.
Finally the egg is cooked.
The Thai technique is to drizzle it into the hot wok whilst making a 'chopping' motion with the spatula to break the cooked egg into fine ribbons and pieces.
You may find it easier to make a thin crepe, then roll it and slice it into half inch wide ribbons.
Place egg in a side bowl.
Arrange the bowls on the table, and give each diner a plate, and a slice of lime. The dish is finally seasoned to the diner's taste from the table condiments as they wish. This is a fun do-it-yourself meal.