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Kao Klok Gapee
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Source: Sangdad p.167
| 1 tblsp | minced garlic |
| 1 tblsp | oil |
| 1 tblsp kapee + 1 tblsp water | |
| 1 tsp | sugar |
| 1 tblsp | fish sauce |
| 4 tblsp | thinly sliced shallots |
| 1 | egg |
| 1-2 tblsp | oil |
| 3 tblsp | fried dried shrimp |
| 2 | limes |
| Fresh chilies | |
| 3 cups | cooked jasmine rice |
Fry garlic in oil, add water and kapee to wok. Add sugar and fish sauce. Reduce heat, add rice and stir to mix. Remove from wok.
Beat egg, cook in 1 tblsp oil spread thin layer, set well. Remove from wok, roll up and slice thin. Fry dried shrimp in oil.
Serve with lime, chiles, shallot and shrimp, sweet pork and egg.
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