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)

Menu: Different Food Styles or browse Other Thai Recipes

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.

More Thai Recipes

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.

Pad Makeua Yao

Pad Makeua Yao is a stir-fried dish made with grilled or roasted eggplant, garlic, chili, and soy sauce. The smoky flavors of the eggplant combined with the savory and spicy seasonings create a tasty and satisfying dish that pairs well with steamed rice.

Pad Sator Moo

Stir-fried pork with stink beans (sator), chili peppers, garlic, and shrimp paste. Pad Sator Moo offers a unique and pungent flavor, with the stink beans adding a distinct taste and texture to the dish.

Pad Talay Nam Prik Pao

Pad Talay Nam Prik Pao is a spicy stir-fried seafood dish made with a variety of seafood such as shrimp, squid, and mussels, stir-fried with Thai chili jam (Nam Prik Pao), garlic, and vegetables. The dish offers a delightful combination of flavors, with a spicy and savory taste that enhances the freshness of the seafood.

Sai Krok Isan

Sai Krok Isan is a traditional Thai fermented sausage appetizer originating from the northeastern region of Thailand. The sausage is made from a mixture of ground pork, garlic, sticky rice, herbs, and spices, which is then stuffed into natural casings and fermented for a period of time to develop its unique flavor profile. Sai Krok Isan is typically grilled or pan-fried before serving, and it is enjoyed with fresh vegetables and chili dipping sauce.

Kao Pad Pu

Kao Pad Pu is a delicious crab fried rice dish. It is made by stir-frying rice with crab meat, eggs, onions, garlic, and soy sauce. The succulent crab meat adds a delicate sweetness to the savory fried rice, making it a flavorful and satisfying main course.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Khao Soi Gai

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Fancy Something Else?

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.