Khao mao beuuang recipe
 
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This recipe for khao mao bueang is adapted from Thanpuying (Lady) Plean Passakornrawong. She was a pioneer of noble Thai cuisine, who lived and worked during the reign of King Rama V and the beginning of the reign of King Rama VI.
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Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
  • 3 cups Pounded unripe rice (khao mao)
  • 15 medium size Shrimp (or about 1 cup of minced shrimp meat)
  • 3 tablespoons Shrimp tomalley
  • 2 teaspoons Salt
  • 2 teaspoons Granulated sugar
  • 1 cup Semi-matured coconut, finely grated
  • 2 tablespoons Kaffir lime leaves, cut into fine chiffonade
  • 2 tablespoons Coriander leaves, hand torn
Served with
  • 1 teaspoon Ground white pepper
  • 1 teaspoon Ground dried chili powder
  • 1 teaspoon Salt
Method
  1. Over low heat roast the Khao Mao in small batches.ข้าวเม่าเบื้อง ; khaao mao beuuang
  2. Rost the Khao Mao until it popped and become crispy. Set-aside.ข้าวเม่าเบื้อง ; khaao mao beuuang
  3. Peel the shrimp and save the shrimp tomalley.ข้าวเม่าเบื้อง ; khaao mao beuuang
  4. Devein the shrimp and remove the black intestineข้าวเม่าเบื้อง ; khaao mao beuuang
  5. Smash the shrimp with a heavy knife, it will improve its texture.ข้าวเม่าเบื้อง ; khaao mao beuuang
  6. Mix the shrimp meat and the tomalley.ข้าวเม่าเบื้อง ; khaao mao beuuang
  7. Using a knife, mince the shrimp and tomalley mix to a fine texture (but not to a paste).ข้าวเม่าเบื้อง ; khaao mao beuuang
  8. In a small cooking pan, place pork fat over low heat.ข้าวเม่าเบื้อง ; khaao mao beuuang
  9. Fry the mined shrimp meat.ข้าวเม่าเบื้อง ; khaao mao beuuang
  10. Add sugar.ข้าวเม่าเบื้อง ; khaao mao beuuang
  11. Add salt.ข้าวเม่าเบื้อง ; khaao mao beuuang
  12. Fry the shrimp while constant stirring until cooked. Set aside.ข้าวเม่าเบื้อง ; khaao mao beuuang
  13. Grate the white flesh of the coconut using a Thai style greater. Set aside (Optional: steam it for few minutes with a pinch of salt.) Set aside.ข้าวเม่าเบื้อง ; khaao mao beuuang
  14. Cut the Kaffir lime leaves into fine chiffonade. Hand torn the coriander leaves. Set aside.ข้าวเม่าเบื้อง ; khaao mao beuuang
  15. Arrange the dish in three plates. The fried shrimp relish top with kaffir lime and coriander leaves, the grated coconut and the roasted khao mao with side seasoning.ข้าวเม่าเบื้อง ; khaao mao beuuang
Recipe by Thaifoodmaster at https://thaifoodmaster.com/origin/traditional/4504