Rice with Prawn Paste

Name: Rice with Prawn Paste (Kao Kluk Kapi)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil in which garlic has been deep-fried; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 15 mL (1 tablespoon) stock; 150 g (1 cup/7 oz) rice, freshly cooked but not too hot; 2 cloves garlic, sliced lengthways and deep-fried; 2 tablespoons deep-fried dried prawns (shrimp); 2 tablespoons deep-fried dried prawns (shrimp); 4 red shallots, sliced; ½ small green mango, julienned; 1 quantity Sweet Pork; 1 one-egg omelette, finely sliced; 3 Salty Eggs, quartered; 4-8 fresh small green chillies; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots; Finely sliced fresh vegetables such as 1 medium head of young ginger, 1 cucumber and 50 g (2 oz) savoy cabbage, coriander (cilantro) sprigs and Chinese shallots

Kao Kluk Kapi

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS WAS A FAVOURITE dish of King Chulalongkorn (Rama V) who reigned from 1868 to 1910. It was during his reign that Siam opened up to the West, and through his diplomatic ability (and the Western need for a buffer state between the two great imperialist powers of south-eastern Asia) that Siam remained a sovereign state, the only uncolonised state in the region. During this time Thai food reached unprecedented heights of refinement, and court food was most elaborate, as exemplified by Princ

Ingredients

Asia
Thailand
Main course
South East Asia

Ingredients

Method