Photograph of the finished Khao pad nam prik long ruea

Thailand · Cơm chiên mắm tôm rau ghém Nam prik long ruea

Khao pad nam prik long ruea

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 4.2 oz
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Chilli Chilli 20
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Green papaya Green papaya 11.3 oz
  • Photograph of Long beans Long beans 8.5 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Grill the shrimp paste wrapped in aluminum foil for 5 minutes to mellow the fishy smell.
  2. 2 Fry the pork belly until crispy, then reserve the rendered fat in the pan.
  3. 3 Simmer grilled shrimp paste with palm sugar, tamarind juice, and crushed chili peppers for 8 minutes to make a thick nam prik sauce.
  4. 4 The sauce must be thick like soy sauce, not watery; that's what distinguishes nam prik long ruea from regular dipping sauces.
  5. 5 Fry leftover rice in lard for 4 minutes, then mix in some of the sauce until the rice turns brown.
  6. 6 Arrange the rice with the pork cracklings, fried egg, and mixed vegetables including green papaya and long beans, then set the remaining sauce aside.

With an appliance

  • Air fryer 39 min

    Replace step 2: lightly spray oil onto the pork belly and fry in an air fryer at 200 degrees for 10 minutes, flipping at the 6th minute to make it crispy; save the rendered fat to fry the rice in step 5.

Start cooking