Shrimp Fried Rice With Shrimp Paste Recipe – How to Make Cambodia's Bai Cha Kapi
This shrimp fried rice with shrimp paste recipe makes Cambodia’s bai char kapi. If you love the funky flavours of shrimp paste, fish sauce and prahok, you are going to love this recipe. If you don’t then you might just want to leave this as a shrimp fried rice.
Servings: 4
Calories: 442kcal
Equipment
Ingredients
- 50 g dried shrimp
- 80 g carrot diced finely
- 8 pieces Chinese Kale
- 3 garlic cloves minced
- 200 g fresh shrimp peeled and chopped
- 3 eggs beaten
- 1 tbsp shrimp paste
- 4 cups day-old steamed rice
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 tbsp soy sauce
Instructions
- Soak the dried shrimp in water in a small dish. Finely dice the carrots and separate the pieces of Chinese kale, then blanch both for a few minutes and set aside.
- Heat a little vegetable oil in a wok on medium high and add the garlic and stir fry until fragrant.
- Add the shrimps (peeled, heads and tails removed, and chopped into halves or thirds depending on their size) and stir-fry them with the garlic for a minute or so. Do not cook the shrimps right through as you don't want to over-do them and they'll continue to cook through the next couple of stages.
- Push the shrimps to one side and add the eggs, stir fry as if making scrambled eggs until just-cooked and set the eggs to the side with the shrimps.
- Add the shrimp paste to the ingredients in the wok, drain the dried shrimp and add those, along with the carrots, kale, cooked rice, salt, pepper, sugar, and soy sauce. Stir-fry, combining everything well, for just a few minutes until cooked.
- Taste and adjust the salt, pepper, sugar and soy sauce to suit your taste as necessary, and serve.
Nutrition
Calories: 442kcal | Carbohydrates: 59g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 434mg | Sodium: 2022mg | Potassium: 783mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14908IU | Vitamin C: 141mg | Calcium: 353mg | Iron: 5mg