Name: Grandmother Bamrungchit Raviwongse’s Thai Shrimp Paste Rice
Yield: Feeds 4
Ingredients: 1 tbsp coriander root, scraped, cleaned and chopped (or finely chopped coriander stalks); 1 large egg, whisked in a bowl with a pinch of salt; 2 bird’s-eye chillies, finely sliced; 2 tbsp coconut palm sugar; 400 g (3 cups) cooked jasmine rice, cooled to room temperature; 2 tbsp fresh coriander, leaves and stem chopped; 2 tbsp shrimp paste; 2 tbsp vegetable oil; 2 lemongrass stalks, peeled and thinly sliced; 4 Thai shallots, or 2 small round shallots, coarsely sliced; 100 g (3½ oz) green mango, shredded; 50 g (1¾ oz) Chinese sausage (lap cheong), sliced into 3mm (⅛in) pieces; 50 g (1¾ oz) dried prawns, fried until crispy; 1 lime, cut into wedges; 3 tbsp green beans, cut into 1cm (½in) pieces; pinch salt; 1 garlic clove; 1 salted duck egg, cooked for 12 minutes, shelled and quartered; raw cucumber and Chinese cabbage

Preparation info

Feeds
4

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

My grandmother, Bamrungchit Raviwongse, on my Thai father’s side of the family, still resides in Bangkok in the house my father grew up in with his two sisters. She’s very old now and struggles with the day-to-day, but I still have very fond memories of my grandmother’s food from our visits to Bangkok as children growing up.

My grandmother is a proud woman, known for the quality of her recipes and cooking within the family, and some of my earliest food memories are