Cherry & Dennis Helper Habitat
Thai Khao Khluk Kapi Shrimp Paste Rice
泰式蝦醬拌飯
Recipe overview
Thai shrimp paste rice plates savoury fried rice with sweet pork, green mango, omelet and fresh garnishes to mix at the table.
01
Ingredients
Main ingredients
- 800 g cooked cooled jasmine rice
- 250 g skinless pork belly
- 1 small green mango
- 1 small cucumber
- 2 eggs
- 3 shallots
- 2 limes
Rice and sweet pork seasoning
- 2 tbsp Thai shrimp paste
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 80 ml water
Cooking oil
- 2 tbsp neutral cooking oil
02
Tools
- cutting board
- knife
- large frying pan
- small saucepan
- spatula
- whisk
03
Steps
Step 1
Cut pork
Dice pork belly into roughly 1 cm pieces and pat dry.
Step 2
Mix sweet sauce
Stir together palm sugar, fish sauce and water.
Step 3
Cook pork
Render the pork in a small pan over medium heat until fully cooked.
Step 4
Glaze pork
Add the sweet sauce and simmer until it coats the pork thickly.
Step 5
Beat eggs
Beat both eggs until even.
Step 6
Make omelet
Use a little oil to cook a thin omelet until fully set.
Step 7
Cut garnishes
Slice the omelet, green mango, cucumber and shallots thinly; wedge the limes.
Step 8
Loosen paste
Mix Thai shrimp paste with a tablespoon of water to prevent lumps.
Step 9
Fry rice
Heat the remaining oil in a large pan and stir-fry the cooked cooled rice until hot and loose.
Step 10
Coat rice
Add shrimp paste and fry until every grain is evenly coloured and fragrant.
Step 11
Plate components
Mound the rice and arrange sweet pork, egg strips, mango, cucumber and shallots separately around it.
Step 12
Finish
Serve with lime wedges; squeeze and mix the garnishes into the rice just before eating.
Common mistakes
- Warm rice clumps during frying; use completely cooled rice.
- Mixing all garnishes early softens their fresh texture.
Tips
Cool freshly cooked rice promptly and refrigerate; avoid leaving it at room temperature.
