Krok Kapi (Shrimp Paste Rice)|
Khao Krok Kapi (Shrimp Paste Rice)
4 c Cooked long grain rice
2 Eggs (preferably duck eggs),
1/2 c Small dried shrimp
1/2 c Mango, shredded
1/4 c Ribbon noodles
3 tb Hom daeng (shallots/purple
-onions), thinly sliced
3 tb Kratiem (garlic), thinly
3 tb Kapi (fermented shrimp
3 tb Nam pla (fish sauce)
This is a dish made from cooked rice. It is one of the many ways in which
'left over' rice is utilised in Thailand. Also, since the essential point
is that this is a dish eaten whilst a group of friends talk, or carry on
with other tasks (preparing the ingredients for the main meal of the day,
for example), it is usually presented with the various ingredients in
separate serving bowls. The diners then take whatever takes their fancy as
the meal progresses.
Shred the mango, or finely slice it, and place it in a serving bowl.
Place a wok over medium heat and warm enough oil for deep frying. Briefly
saute the shallots and garlic until golden. remove with a slotted spoon and
place in a serving bowl.
Deep fry the shrimp briefly (about 30 seconds), then remove from the oil
and place in a serving bowl. Cut the noodles into short pieces, and stir
fry until crispy. Remove and place in a serving bowl.
Remove nearly all the oil and then, combine the shrimp paste with the
cooked rice (it is the process of mixing in with the fingers that is
implied by the Thai word krok) and then stir fry it until heated through.
Remove and place in a serving bowl.
Finally the egg is cooked. The Thai technique is to drizzle it into the hot
wok whilst making a 'chopping' motion with the spatula to break the cooked
egg into fine ribbons and pieces. You may find it easier to make a thin
crepe, then roll it and slice it into half inch wide ribbons.
Serving & Storage
Arrange the bowls on the table, and give each diner a plate, and a slice of
lime. The dish is finally seasoned to the diner's taste from the usual
Posted to Recipe Archive - 22 Dec 96
submitted by: email@example.com
Date: Sun, 22 Dec 96 0:01:50 EST