Name: Kao Kluk Gapi (Thai - Appetizer )
Cuisine: Thai
Ingredients: Jasmine rice - 2 cups (2 cups); Shrimp paste - 2 tbsp (2 tbsp); Shrimp - 1/2 lb (1/2 lb); Onion - 1 small (1 small); Garlic - 3 cloves (3 cloves); Red chili - 1 small (1 small); Carrot - 1 small (1 small); Green beans - 1/2 cup (1/2 cup); Fish sauce - 2 tbsp (2 tbsp); Soy sauce - 1 tbsp (1 tbsp); Sugar - 1 tsp (1 tsp); Oil - 3 tbsp (3 tbsp); Eggs - 2 large (2 large); Lime - 1 (1); Cucumber - 1 (1); Fresh herbs - as needed (as needed)

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Kao Kluk Gapi (Thai - Appetizer) Recipe

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Ingredients:

Jasmine rice - 16 oz (2 cups)
Shrimp paste - 2 tbsp
Shrimp - 8 oz (1/2 lb)
Onion - 1 small
Garlic - 3 cloves
Red chili - 1 small
Carrot - 1 small
Green beans - 4 oz (1/2 cup)
Fish sauce - 2 tbsp
Soy sauce - 1 tbsp
Sugar - 1 tsp
Oil - 3 tbsp
Eggs - 2 large
Lime - 1
Cucumber - 1
Fresh herbs - as needed

Instructions

Rinse the jasmine rice several times until the water runs clear. Drain the rice and let it soak for 20 minutes.
Add the shrimp paste mixture, fish sauce, soy sauce, and sugar to the wok. Stir-fry for another 2-3 minutes.
Add the cooked shrimp back to the wok. Stir-fry for 1-2 minutes.
Serve hot with fresh herbs, slices of cucumber, and lime wedges. Enjoy!
In a pot, cook the rice with 2 cups of water. Once cooked, fluff the rice and let it cool.
In a bowl, mix the shrimp paste with 1 tbsp of water. Set aside.
Peel and devein the shrimp. Finely chop the onion, garlic, and red chili. Cut the carrot and green beans into small pieces.
Heat the oil in a wok or a large frying pan over medium heat. Add the shrimp and stir-fry until cooked. Remove from the wok and set aside.
Add the onion, garlic, and red chili to the hot wok. Stir-fry for 1-2 minutes.
Add the carrot and green beans to the wok. Stir-fry for 2-3 minutes, until the vegetables are cooked but still crisp.
Push the vegetables to one side of the wok. Add the eggs to the other side and scramble them.
Add the cooked rice to the wok. Stir-fry for 1-2 minutes.

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