Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; สูตรการทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล)
Prep time
Cook time
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Each of the dish’s components is separately prepared and set aside, and mixed individually for each serving. A pleasant harmony of several flavors is created – complex and profound in taste, the dish is a stunning display of confidence. There are many variations of this dish: I have chosen to publish the version described by Prince Johngjit thanaawm Disagoon. This is the very same version prepared for King Chulalongkorn the Great during his unforgettable trip to Italy.
Recipe type: One plate dish
Cuisine: Thai
Serves: 5
  • 3 cups cooked jasmine rice
  • 2 tablespoon shrimp paste
  • 3 cloves garlic, finely sliced
  • 3 tablespoons sauce of Sweet Pork
  • 1 cup of Sweet Pork
  • 1 Grilled catfish (about 300gr)
  • 2 medium size eggs
  • 1 green mango, cut into julienne
  • 3 yellow chilies
  • 2/3 cup dry shrimp, washed and dried
  • 4-5 Small Shallots
  • 4-5 dried chilies
  • 2-3 yardlong beans
  • 1 tablespoon fish sauce
  • neutral taste oil
  1. Begin by preparing the shrimp paste. Roasting the paste wrapped with banana leaf serves two important purposes. First, this preparation method makes the paste fragrant, reducing the foul odor. Second, and perhaps more important, is that roasting the paste eliminates any parasites that might be lurking in it, making it safe to eat. If you do not have access to banana leaves and/or a charcoal grill, use aluminum foil and roast on a hot pan.
  2. Wrap the shrimp paste with the banana leaf.
  3. Secure both ends with wooden toothpicks.
  4. Roast the wrapped shrimp paste over a charcoal grill on low heat until fragrant.
  5. Remove the shrimp paste from the banana leaf; set aside.
  6. Cut the garlic into very thin slices.
  7. Fry the garlic in 2-3 tablespoons of a neutral-tasting oil until slightly golden.
  8. Add the roasted shrimp paste.
  9. Fry the roasted shrimp paste with the garlic oil until fragrant.
  10. Add the sauce of sweet pork.
  11. Continue frying until the paste becomes smooth; set aside.
  12. Fry the whole grilled catfish in oil over medium heat until the skin is crispy.
  13. Drain any excess oil and, with your fingers, break the fish meat into small chunks. Set aside.
  14. Oil a non-stick pan, and spread the egg mix thin and wide. Cook on medium heat until the surface is almost done.
  15. Roll and slice the crepe-like egg into thin shreds; set aside.
  16. While holding the mango in your left hand, tap it with a sharp knife, creating multiple scores.
  17. Using your knife, peel the scored mango, releasing julienne-like threads of the fruit. Set aside.
  18. Fry half of the dry shrimps until somewhat transparent; set aside.
  19. With a pestle and mortar, finely pound the remaining dry shrimps; set aside.
  20. Cut the shallots into very thin slices; julienne the yellow chilis and fry them until they are bright in color. Set aside.
  21. Cut the long beans into very thin slices; set aside.
  22. Place the cooked rice and the cooked shrimp paste into a mixing dish.
  23. Season with fish sauce.
  24. Add 4-5 tablespoons of sweet pork.
  25. Mix everything well, adjusting the sweetness to taste. It should be salty-sweet at this stage.
  26. Add to the rice half the allotted amount of the fried catfish meat, the julienned green mango and the yellow chilies.
  27. Mix well and taste again. Adjust the flavor by adding green mango to increase sourness, chili for heat, or catfish meat for richness.
  28. Add half the amount of the pounded dry shrimps; mix again.
  29. Arrange the rice mix in the center of the plate using a mold.
  30. Place the side servings around the rice. These include the egg threads, the long beans, green mango, fried dry shrimps, shallots, and the remaining sweet pork and catfish meat.
  31. Dust the dish with what remains of the dry shrimp, and garnish with fried dry chilies.
Recipe by Thaifoodmaster at https://thaifoodmaster.com/origin/traditional/1873