INGREDIENTS

INSTRUCTIONS

Description  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.
Method  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 table condiments.
Posted to Recipe Archive - 22 Dec 96  submitted by:
colonel@korat1.vu-korat.ac.th  Date: Sun, 22 Dec 96 0:01:50 EST

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