Shrimps fried rice with roasted chili paste ข้าวผัดน้ำพริกเผากุ้ง

Shrimps fried rice with roasted chili paste or "Khao Phad Nam-Prik Paow Koong" Nam prik paow is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.  And this is the one we used to sell in the hotel.  Today I picked this dish to share. Might be interesting for people who love food with a spicy sweetness...READY??

  • 1cups cooked rice
  • 5 medium shrimps
  • 2 cloves garlic, finely sliced
  • 2 tbsp vegetable oil
  • 1 tbsp roasted chili paste
  • 1 spring onions, finely sliced
  • 1 tsp sugar
  • A pin of salt and pepper
  • 1 wedge lime
  • 1/2 cup fresh coriander
  • 1 cucumber, sliced

  1. Place oil in a wok. Add garlic. Stir-fry over medium-high heat until fragrant.
  2. Add shrimps and stir fry until cooked thoroughly. Set aside.
  3. Add rice, roasted chili paste, sugar, salt and pepper continue to stir for another 1-2 minutes.
  4. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
  5. Ready to serve...