Shrimp Paste Rice (Khao Krok Kapi) Recipe

This Thai fried rice dish is called khao kluk kapi. You don't see this dish very often and then only in Thai neighbourhoods and never in tourist regions. The big difference between this dish and normal fried rice is that the rice is fried with shrimp paste which gives it a brown look. It is also seasoned with sugar and fish sauce.
Shrimp Paste Rice (Khao Krok Kapi) picture


Preparation Time15 MinCooking Time10 Min
Ready In25 MinServings4
DishMain Ingredient
Interest Group

Recipe Story

Sometimes sweet pork is added onto the rice. To make this you fry the pork with shallots in a wok. You then season with fish sauce, dark soy sauce and sugar. After adding the pork to the plate. This fried rice is garnished with shallots, thin slices of omelette, grated papaya, chopped long beans, cucumber and lime wedges. Also nam pla phrik is drizzled over it if desired. Nam pla phrik is fish sauce with chopped green and red chiles. It is worth trying this as an alternative to normal fried rice. It is a delicious dish! The key to making this dish appeal to Western palates is to fry the kapi first to release the smell. Place the kapi on a piece of tinfoil, place in toaster oven and toast to develope the flavour. Keep the window open as it will smell very fishy as it cooks. This roasting develops the flavour and releashes the strong fishy smell.


 Jasmine rice4 Cup (64 tbs)
 Eggs2 , beaten
 Dried shrimp1⁄2 Cup (8 tbs)
 Mango1⁄2 Cup (8 tbs), shredded
 Rice noodles1⁄4 Cup (4 tbs)
 Shallots3 Tablespoon, thinly sliced
 Garlic3 Tablespoon, thinly sliced
 Shrimp paste3 Tablespoon
 Fish sauce3 Tablespoon
 Sugar1 Teaspoon (Leveled)

Nutrition Facts

Serving size

Calories 839 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 134.2 mg

Sodium 2115.8 mg88.2%

Total Carbohydrates 176 g58.8%

Dietary Fiber 0.78 g3.1%

Sugars 4.5 g

Protein 21 g42.2%

Vitamin A 8.3% Vitamin C 17%

Calcium 13.4% Iron 5.4%

*Based on a 2000 Calorie diet


Prepare side dishes-any of the following you want:

Shred the mango, or finely slice it, and place it in a serving bowl.

Place a wok over medium heat and warm enough oil for deep frying.

Briefly saute the shallots and garlic until golden. Remove with a slotted spoon and place in a serving bowl.

Deep fry the shrimp briefly (about 30 seconds), then remove from the oil and place in a serving bowl.

Cut the noodles into short pieces, and stir fry until crispy. Remove and place in a serving bowl.

Place salted radish in side bowl.

Place tomato chunks or cut in half cherry tomatoes in a side bowl.

Blanche cut up long beans, drain, place in side dish.

Place sweet fried pork in side bowl.

Although not traditional I make side dishes of Thai Basil and cilantro.

Remove nearly all the oil from the wok, and then combine the roasted shrimp paste with the cooked rice (it is the process of mixing in with the fingers that is implied by the Thai word krok) and then stir fry it until heated through.

Remove and place in a large serving bowl.

Finally the egg is cooked.

The Thai technique is to drizzle it into the hot wok whilst making a 'chopping' motion with the spatula to break the cooked egg into fine ribbons and pieces.

You may find it easier to make a thin crepe, then roll it and slice it into half inch wide ribbons.

Place egg in a side bowl.

Arrange the bowls on the table, and give each diner a plate, and a slice of lime. The dish is finally seasoned to the diner's taste from the table condiments as they wish. This is a fun do-it-yourself meal.


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Snigdha says :

Sounds awesome. Love shrimp. I am sure I'll like this!
Posted on: 26 February 2008 - 11:55am