Shrimp paste fried rice with pork

Shrimp paste fried rice with pork

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

This incredible Thai dish really does have it all going on in the flavour department – hot, sour, spicy, sweet and pungent. The shrimp paste flavour in the rice is strong, but it’s tempered by all the various accompaniments, among them the most delicious, sweet and sticky pork.

Ingredients

Quantity Ingredient
500g jasmine rice, rinsed
120g dried shrimp, soaked in warm water for 30 minutes, drained well
60ml vegetable oil
3 eggs, well beaten
2 1/2 tablespoons gapi (thai shrimp paste)
1 tablespoon caster sugar

Sweet pork

Quantity Ingredient
600g pork neck, cut into 1.5 cm pieces
6 garlic cloves, crushed
6 coriander roots, scrubbed and finely chopped
4 red asian shallots, finely chopped
1 1/2 tablespoons vegetable oil
75g palm sugar, shaved
2 1/2 tablespoons fish sauce
1 1/2 tablespoons light soy sauce
3 teaspoons dark soy sauce

To serve

Quantity Ingredient
1 large green mango, peeled and cut into fine matchsticks
1 large lebanese cucumber, cut into fine matchsticks
6 red asian shallots, thinly sliced
2 limes, cut into halves or wedges
6 medium red chillies, thinly sliced
handful coriander sprigs

Method

  1. For the sweet pork, in a wok over medium–high heat, cook the pork, garlic, coriander and shallots in the oil, stirring, for 3–4 minutes or until the pork has changed colour. Add the remaining ingredients and bring to the boil. Reduce the heat to medium and cook for 20 minutes or until the pork is tender and the liquid has reduced to form a very thick glaze.
  2. Combine the rice and 750 ml water in a saucepan over medium–high heat. Cover with a tight-fitting lid and bring to a simmer. Cook for 12–14 minutes or until all the water has been absorbed – try not to lift the lid too often or too much steam will escape. Remove the pan from the heat and stand for 10 minutes, then spread over the base of a baking dish to cool.
  3. In a wok over medium heat, cook the dried shrimp in the oil for 2–3 minutes until crisp. Transfer to paper towel to drain. Remove all but 1 1⁄2 tablespoons of the oil from the wok, reserving the oil. Increase the heat to medium–high and add the egg to the wok, swirling to thinly coat the base. Cook for 3 minutes, swirling, or until the egg is just set.
  4. Turn the cooked egg onto a chopping board. When cool enough to handle, roll the omelette up and cut into very thin slices.
  5. Return the reserved oil to the wok and reduce the heat to medium. Add the gapi and cook for 1 minute or until fragrant. Add the sugar and rice and cook, tossing often to mix well, for 4 minutes or until the rice is heated through and combined well.
  6. Place the rice on a large serving plate and top with slices of omelette. Serve the fried dried shrimp, sweet pork and the remaining ingredients in separate bowls, for the diners to mix as they desire.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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