«

»

Khao Khluk Kapi – Fried Rice with Shrimp Paste

Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.

Khao Khluk Kapi - Fried Rice with Shrimp Paste
Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.
Ingredients
  • 3 cups cooked rice
  • 1 tablespoon fried shrimp paste
  • 1 egg, lightly beaten
  • 3 tablespoons Asian shallots, finely sliced
  • 1 tablespoon chopped garlic
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • ½ cup cooking oil
For condiments
  • lime wedges
  • spring onion
  • hot chilli slices
  • coriander leaves, finely chopped
For sweet beef
  • 1 cup finely sliced beef
  • 1 tablespoon Asian shallots, finely sliced
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • ¼ cup water
  • 2 tablespoons cooking oil
Instructions
  1. For sweet pork: Saute shallot in oil over medium heat until golden brown and aromatic. Add beef and saute until cooked. Season with fish sauce, soy sauce, and sugar, stir well. Follow with water. Simmer until dry and the beef looks glossy. Remove from heat.
  2. Fry garlic in oil over medium heat until fragrant, mix shrimp paste and water together, pour into the wok and stir well. Season with sugar and fish sauce, reduce the heat. Add the rice, stir thoroughly to mix well. Transfer to a dish.
  3. Heat 1 tablespoon of oil over low heat, spread to cover the sides of the wok. Pour in the beaten egg and spread to obtain a thin omelette. When the egg is cooked, remove from heat, roll up and cut into thin strips.
  4. Spoon the fried rice onto a serving dish, arrange the omelette, sweet beef, fried shrimp and sliced shallots for appearance. Garnish with coriander and chilli as a finishing touch and serve with spring onion and lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.