Khao Kluk Kapi

Fried Rice with Shrimp Paste

(Khao Klook Kapi)

Khao-Klook-Kapi-RecipeFried Rice with Shrimp Paste is very definitely a Traditional Thai Fried Rice Recipe and at the same time very different from most others. Khao Klook Kapi (aka Khao kluk Kapi) is something of an acquired taste, so when trying this recipe for the first time go easy on the shrimp paste.

Because this traditional Thai fried rice recipe is laced with shrimp paste it gets surrounded by a lovely range of nibbles including sweet pork or chicken, fresh shallots, chillies, green mango and cucumber, flash fried dried shrimps and a special shredded omelette.

As Fried Rice Recipes go this is slightly more difficult to cook than most but the secret is in the preparation and knowing what comes next as all ingredients are cooked in the same wok each adding and collecting flavours as you go. Watch the video tutorial to master this one and you’ll see Khwanjai slide in a couple of her chefs secret top tips for “Khao Kluk Kapi” perfection.

How to Make Khao Klook Kapi

Ingredients:Khao-Klook-Kapi-Ingredients
Very generous portion for one (or meagre pickin’s for two)
Khao Kluk Kapi Ingredients
1 Cup Cooked Rice
1 Green Mango
Cucumber
150gr Sliced Pork or Chicken
5-6 Shallots
1 Egg
2 Tbs Dried Shrimps
1 ts Shrimp Paste
1/2 Cup Cooking Oil
3 Thai Chillies (red and green)
1 ts Thai Seasoning Sauce
1 ts Chicken Stock Powder
2 Tbs Oyster Sauce
1 1/2 Tbs Sugar

Preparation:
Pre cook the rice
Whisk the Egg
Chop the chillies as per photo
Slice Shallots and Cucumber and..
Shred some slivers from the mango after peeling off the green skin
Have all ingredients prepared before starting cooking

Cooking:
Start with a hot wok, 2 tbs oil and make an omelette (important tip in video tutorial)
Roll it up, remove from wok and leave
Add the rest of the oil to the wok, get back to full heat and chuck in the dried shrimps stirring 2-3 times and remove, put to one side
Remove all but 2-3 tbs oil and add the pork, continue to stir fry until meat is almost completely cooked
Now add chicken stock, sugar and seasoning sauce continue stirring to caramelise the sugar and it all starts turning brown, remove and put to one side.
Add a little oil if required and then the shrimp paste, stir until mixed then chuck the cooked rice on top and stir fry to heat the rice and mix in the shrimp paste thoroughly
Once its fairly well mixed add the oyster sauce and about a teaspoon of chicken stock powder continue stirring for a few seconds

That’s it….. How To Make Khao Kluk Kapi in one easy lesson…. Done!

How To Serve:
Pat the stir fried rice with shrimp paste into a cup and then invert onto the centre your serving plate. Now start adding the other ingredients around the outside. The rolled omelette should first be sliced to make ribbons, and everything else gets its own little pile. Its a meal in itself but if you like easier Fried Rice Recipes try our Egg Fried Rice Recipe, Chicken Fried Rice Recipe and Prawn Fried Rice Recipe -which many Thais refer to as Shrimp Fried Rice!

Jules’s Blurb:
Most of you know me by now, I’m not a big fishy fan and particularly not strong smelling fishy stuff.

However, if you keep the quantity of shrimp paste to a minimum I found it very enjoyable when eaten with all the other bits and bobs. So don’t let my bleating put you off. On the other hand if you are one for strong fishy flavours…. Fill yer boots! (as they say) Who says that? and where does it originate??

Visit the Fried Rice With Shrimp Paste in out Thai Food TV blog to get more insight into this lovely dish.

Khwanjai’s Top Tips:
Prepare yourself properly, it’s more tricky than Khwanjai makes it look.

Look out for our edits to get your timings right and always be aware of temperature, it should all be clear in the video, if not? feel free to leave a review below…

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