Khao kluk kapi

Khao kluk kapi

Rice with kapi

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon dried shrimp
2 eggs, lightly beaten
80ml oil
1 tablespoon dried shrimp paste
4-5 large garlic cloves, finely chopped
2 fresh birdseye or thai bush chillies, seeded and finely chopped
125g pork, cooked and finely diced
1 quantity Khao suey
2-3 tablespoons fish sauce
1 small handful fresh coriander leaves, chopped

Method

  1. Soak the dried shrimp in hot water for 10 minutes. Drain well and finely chop.
  2. Season the egg with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a wok or large heavy-based frying pan. Pour in half of the egg to make an omelette, then remove to a plate to cool; do not fold the omelette. Repeat with the remaining egg. When cool, put one omelette on top of the other, roll up and cut into thin strips.
  3. Wrap the dried shrimp paste in a piece of foil and roast under a preheated griller for 5 minutes, turning halfway through cooking time.
  4. Heat the remaining oil in a clean wok over low heat. Add the garlic and chilli and cook until the garlic is golden. Add the shrimps and dried shrimp paste and stir-fry for 2–3 minutes. Add the pork and stir-fry for 1 minute, then add the rice and toss together until heated through. Season with the fish sauce, to taste.
  5. To serve, pile the rice onto a platter and garnish with the omelette strips and coriander leaves. More hot chillies may be used as a garnish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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