4 cups cooked long grain rice
2 eggs (preferably duck eggs), beaten
half cup of small dried shrimp
half cup of mango, shredded
quarter cup of ribbon noodles
3 tablespoons hom daeng (shallots/purple onions), 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
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.
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.
Serving & Storage
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