Khao Khluk Kapi
Shrimp Paste Fried RiceThis is an ornate,beautiful dish made of shrimp paste rice as the starch with a lot of sidecomponents. When mixed together, all of the unique flavors, colors and texturesmake for a fun and delicious meal. I was told it’s a dish made by the Mon, anethnic group that lives in Thailand, Burma and Laos. They were some of theearliest inhabitants of Southeast Asia. I love serving this for guests.
Ingredients
- 2 tbsp 30 ml water
- 2 tbsp 30 g Thai shrimp paste
- 1 tbsp 15 ml fish sauce
- 1 tbsp 12 g msg
- 1 tbsp 15 g white sugar
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 2 cloves garlic finely minced
- 4 cups 640 g cooked and chilled jasmine rice
- Kosher salt optional
Garnishes
- Thai Omelet threads
- Thai Sweet Pork
- Julienned carrot cucumber and mango
- Thinly sliced shallots fresh Thai chilies and green beans
- Fried dried shrimp
Instructions
- To a small bowl, add the water and the shrimp paste.
- Use a fork to mix and break up the shrimp paste cake in the water until it forms a smooth paste.
- Stir in the fish sauce, msg and sugar until well combined.
- Set aside.
- Heat a heavy-bottomed, deep, 9- to 11-inch (23- to 28-cm) skillet or wok over high heat for about 1 minute to preheat.
- Swirl in the oil, making sure to touch every inch of the pan.
- When you see a wisp of white smoke, add the garlic and stir-fry for about 30 seconds until light brown and fragrant.
- Pour in the rice and carefully smash it flat into the pan without breaking the grains apart.
- Continue to fold and smash for about a minute until the rice clumps loosen up and combine with the garlic.
- Stir in the shrimp paste sauce mixture and keep doing the circular smash and fold until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
- Taste!
- If lacking saltiness, add a pinch of salt, stir, then taste again.
- To serve, place the shrimp paste fried rice in the center of a large platter and surround it with the garnishes, including omelet threads, sweet pork, carrot, cucumber, mango, shallots, Thai chilies, green beans and fried dried shrimp.
- I like to use about ½ cup (weight varies) of each garnish for all 4 servings, except the dried shrimp which should be less at about ¼ cup (10 g) total.
- These amounts can absolutely be tweaked to your taste.
- Mix everything together and enjoy!
