© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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This is a dish made from cooked rice. It is one of the many ways in which 'left over' rice is utilised in Thailand. Also, since the essential point is that this is a dish eaten whilst a group of friends talk, or carry on with other tasks (preparing the ingredients for the main meal of the day, for example), it is usually presented with the various ingredients in separate serving bowls. The diners then take whatever takes their fancy as the meal progresses.
4 cups cooked long grain rice
2 eggs, preferably duck eggs, beaten
½ cup small dried shrimp
½ cup mango, shredded
¼ cup ribbon noodles
3 tablespoons hom daeng (red shallots), thinly sliced
3 tablespoons kratiem (garlic), thinly sliced
3 tablespoons kapi (fermented shrimp paste)
3 tablespoons nam pla (fish sauce)
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 sauté 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.
Remove nearly all the oil and then, combine the 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 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.
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 usual table condiments.