Khao kluk kapi (shrimp paste rice with sweet pork and green mango)

A central Thai platter dish: rice fried with shrimp paste, surrounded by caramelised sweet pork, sour green mango, omelette strips and fresh toppings — salty, sweet, sour and spicy on one plate.

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Method

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1. For the sweet pork, fry the meat in 1 tbsp oil for 5 minutes, add the shallots, then the sugar, fish sauce, soy sauce and 100 ml water, and cook over low heat for 20 minutes until the liquid cooks down into a thick, sticky caramel. ⏱ Timer: 5 min
2. Whisk the eggs and fry into a thin omelette, roll up and cut into thin strips.
3. In a wok, fry the garlic in the remaining oil for 30 seconds, add the shrimp paste, and fry for 1 minute until fragrant. ⏱ Timer: 1 min
4. Add the rice and toss over high heat for 3-4 minutes until evenly coated with the paste. ⏱ Timer: 3 min
5. Mound the rice on plates, and arrange the sweet pork, egg strips, mango, shallots, chilli, dried shrimp and green beans around it.
6. Serve with lime wedges; everyone mixes their own portion before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Shrimp paste is very salty, so don't add salt to the rice.
• Green mango is available in Asian shops; a tart, crisp apple also works in its place.

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More southeast asian ideas

• Tom yum kung (sour-spicy Thai prawn soup)
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• Tom kha kai (coconut galangal chicken soup)
• Yam nua (spicy Thai beef salad)
• Khao pad (Thai fried rice)
• Yam woon sen (glass noodle salad with prawns)
• Khao soi (northern Thai curry noodle soup with crispy noodles)
• Khao pad sapparod (pineapple fried rice with cashews)

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