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Thai Khao Krok Kapi (Shrimp Paste Rice)

4 cups cooked long grain rice
2 eggs (preferably duck eggs), beaten
1/2 cup small dried shrimp
1/2 cup mango, shredded
1/4 cup ribbon noodles
3 tablespoons hom daeng (shallots/purple onions), thinly sliced
3 tablespoons kratiem (garlic), thinly sliced
3 tablespoons kapi (fermented shrimp paste)
3 tablespoons nam pla (fish sauce)

Shred the mango or finely slice it and place it in a serving bowl.

Place a wok over medium heat and warm enough oil for deep frying.
Briefly saute the shallots and garlic until golden. Remove with
a slotted spoon and place in a serving bowl.

Deep fry the shrimp briefly (about 30 seconds), then remove from
the oil and place in a serving bowl. Cut the noodles into short
pieces and stir fry until crispy. Remove and place in a serving

Remove nearly all the oil, and then combine the shrimp paste with
the cooked rice (it is the process of mixing in with the fingers
that is implied by the Thai word krok), and then stir fry it until
heated through. Remove and place in a serving bowl.

Finally the egg is cooked. The Thai technique is to drizzle it
into the hot wok while making a 'chopping' motion with the spatula
to break the cooked egg into fine ribbons and pieces. You may find
it easier to make a thin crepe, then roll it and slice it into half
inch wide ribbons.

Arrange the bowls on the table and give each diner a plate and a
slice of lime. The dish is finally seasoned to the diner's taste
from the usual table condiments.


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