35min 4 ppl
Khao Kluk Kapi (Shrimp Paste Fried Rice)
21 minutes
4 people
Medium31–60 min or 7–12 steps
21 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 18g
Carbs 62g
Fats 16g
About this dish
A Bangkok favourite that turns shrimp paste into a savoury, faintly funky fried rice, plated with sweet caramelised dried shrimp, omelette strips and a tart shredded mango salad on the side.
Allergy Info
Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic cloves4
- Shallotsthinly sliced, divided3
- Green mangopeeled and shredded1
- Bird's Eye Chilliesthinly sliced3
- Limescut into wedges2
- Cucumbersliced1
Fish & Seafood
- Dried shrimp30 g
Dairy & Eggs
- Eggsbeaten, for the omelette2
Dried Goods
- Jasmine ricecooked and cooled400 g
- Palm sugargrated20 g
Oils & Condiments
- Shrimp paste2 tbsp
- Vegetable Oildivided3 tbsp
- Fish sauce1 tbsp
Utensils
- Mortar and pestle
- Wok
- Frying pan
- Chopping board
- Sharp knife
Method
1
Heat 1 tablespoon of the vegetable oil in a small frying pan and cook the dried shrimp with the palm sugar for 3 minutes until sticky and caramelised, then set aside.
Approx. 3 minutes
2
Pour the beaten eggs into a lightly oiled frying pan over medium heat and cook for 3 minutes until set into a thin omelette, then roll up and slice into thin strips.
Approx. 3 minutes
3
Using a mortar and pestle, pound the shrimp paste with the garlic and half the shallots to a paste.
Approx. 3 minutes
4
Heat the remaining oil in a wok over medium-high heat and fry the shrimp paste mixture for 2 minutes until fragrant.
Approx. 2 minutes
5
Add the cooked rice and fish sauce and stir-fry for 5 minutes until every grain is coated and heated through.
Approx. 5 minutes
6
Divide the rice between four plates and top with the caramelised dried shrimp, omelette strips, remaining shallots and chillies.
Approx. 3 minutes
7
Serve with the shredded green mango, cucumber and lime wedges on the side.
Approx. 2 minutes
