📝 About This Recipe
A masterpiece of Thai culinary balance, Khao Kluk Kapi is a vibrant, deconstructed fried rice dish that centers around the deep, fermented funk of high-quality shrimp paste. Originating from Central Thailand, this dish is a sensory explosion, artfully combining salty, sweet, sour, and spicy elements into one beautiful plate. It is as much a feast for the eyes as it is for the palate, traditionally served with a colorful array of fresh and cooked accompaniments that you mix together just before eating.
🥗 Ingredients
The Rice Base
- 4 cups Jasmine Rice (cooked, preferably day-old and chilled)
- 2 tablespoons Thai Shrimp Paste (Kapi) (high quality, fermented)
- 2 tablespoons Water or Chicken Stock (to thin the paste)
- 2 tablespoons Vegetable Oil (for frying)
- 3 cloves Garlic (finely minced)
Sweet Pork (Moo Wan)
- 250 grams Pork Belly (sliced into bite-sized strips)
- 3 tablespoons Palm Sugar (finely chopped)
- 1 tablespoon Dark Soy Sauce (for color and depth)
- 3 pieces Shallots (thinly sliced)
Essential Accompaniments
- 2 large Eggs (beaten and fried into a thin omelet, then shredded)
- 2 links Chinese Sausage (Lap Cheong) (sliced diagonally and fried until crisp)
- 1/2 cup Green Mango (shredded or julienned for acidity)
- 4 pieces Red Shallots (thinly sliced)
- 3-5 pieces Bird's Eye Chilies (sliced into small rounds)
- 1/2 cup Long Beans (thinly sliced into rounds)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Dried Shrimp (rinsed and fried until crispy)
- 1/4 cup Fresh Cilantro (leaves for garnish)
👨🍳 Instructions
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1
Prepare the Sweet Pork (Moo Wan): In a small pan over medium heat, sauté the sliced shallots until fragrant. Add the pork belly and cook until the fat begins to render and the meat turns opaque.
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2
Add palm sugar, dark soy sauce, and a splash of water to the pork. Lower the heat and simmer for 12-15 minutes until the sauce reduces to a thick, glossy syrup and the pork is tender. Set aside.
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3
Make the Egg Garnish: Lightly grease a non-stick pan. Pour in the beaten eggs and swirl to create a very thin crepe. Once set, roll the omelet up and slice it into fine ribbons.
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4
Fry the Extras: In the same pan, fry the sliced Chinese sausage until the edges are crispy. Remove and drain. Then, fry the dried shrimp for 1-2 minutes until crunchy and golden.
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5
Prepare the Shrimp Paste: In a small bowl, mix the shrimp paste with 2 tablespoons of water or stock. Stir until it forms a smooth, pourable slurry. This ensures even distribution in the rice.
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6
Sauté the Aromatics: Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
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7
Fry the Rice: Add the chilled Jasmine rice to the wok. Break up any clumps with your spatula. Pour the shrimp paste mixture over the rice immediately.
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8
Toss and Coat: Stir-fry vigorously for 3-5 minutes. The rice should turn a uniform light brown color and smell toasted and savory. Ensure every grain is coated in the paste. Remove from heat.
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9
Assemble the Plate: Place a generous mound of the shrimp paste rice in the center of a large serving platter or individual plates.
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10
Arrange the Garnish: Neatly arrange small piles of the sweet pork, shredded egg, Chinese sausage, crispy dried shrimp, shredded mango, sliced shallots, long beans, and chilies around the rice.
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11
Final Touch: Garnish with fresh cilantro leaves and place lime wedges on the side for squeezing.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will become mushy when the shrimp paste is added. If you cannot find green mango, a tart Granny Smith apple makes an excellent substitute for that essential sour crunch. Toast your shrimp paste briefly in a piece of foil or a dry pan before mixing with water to deepen the aroma and remove the raw 'fishy' edge. Quality matters—look for Thai shrimp paste that is purple-gray in color; avoid brands that look overly bright pink or artificially colored. When eating, encourage guests to squeeze the lime over everything and mix all the components together for the perfect bite.
🍽️ Serving Suggestions
Serve with a side of clear cucumber soup to cleanse the palate between savory bites. A cold Thai Iced Tea (without milk) or a crisp Lager balances the saltiness of the shrimp paste beautifully. For an extra kick, provide a small dish of Prik Nam Pla (fish sauce with chopped chilies) on the side. This dish is best enjoyed at room temperature, making it a perfect centerpiece for an outdoor luncheon.