Khao Kluk Gapi

Prawn Paste Fried Rice

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The pungent, stinging aroma of prawn paste may not appeal to everyone, but used appropriately as a condiment and seasoning in cooking, every facet of its flavour—ranging from briny to salty and sweet—comes alive, lending depth and complexity to the dish it is cooked with. This homely and delicious dish is seasoned with the strong flavoured paste, and is a popular lunchtime favourite, especially among office workers who appreciate a quick and delicious meal.

Ingredients

  • 375 g Thai fragrant rice, washed and drained
  • water, as needed
  • 2 tablespoons prawn paste (gapi)
  • 2 tablespoons dried prawns, rinsed and drained
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and crushed
  • salt to taste

Garnish

  • cooking oil, as needed
  • 2 eggs, beaten
  • 1 tablespoon crisp-fried shallots
  • 1 red chilli, seeds removed and cut into strips
  • 1 lemon, cut into wedges

Method

  1. Place the rice and cups (625 ml) water in a rice cooker and cook according to the manufacturer’s directions. Alternatively, place the rice and water in a saucepan and bring to the boil. Lower the heat and cover the pan. Simmer for 10–15 minutes until the rice is done. Fluff the cooked rice and set aside to cool.
  2. Prepare the garnish. Heat 1 tablespoon oil in a frying pan over medium heat. Add the beaten eggs and tilt the pan so the egg coats the base of the pan. Cook for about 1 minute until the egg is golden brown on the underside. Flip the egg over to brown the other side. Remove and leave to cool. When the egg is cool, roll it up and cut into thin strips. Set aside until needed.
  3. In a clean pan, heat 2 tablespoons oil over medium heat. Add the shallots and move them around in the pan until the shallots are lightly browned. Remove from the pan and drain well on absorbent paper. Set aside until needed.
  4. Mix the prawn paste with 2 tablespoons water. Add to the cooked rice and mix well.
  5. Using a mortar and pestle or a blender, pound or process the dried prawns until fine. Set aside.
  6. Heat the oil in a wok over medium heat. Add the garlic and stir-fry until lightly browned and fragrant. Add the rice and stir-fry for 5 minutes until the rice is heated through and dry. Season with salt to taste.
  7. Sprinkle the ground dried prawns over the rice and mix well. Remove from heat.
  8. Garnish the fried rice with the egg strips, crisp-fried shallots, chilli and lemon wedges. Serve hot.

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