Rezept

Chili paste rice with Narok and prawns: the spiciest paste in the assortment

Narok is the spiciest THAANI chili paste, containing plenty of dried shrimp and chili. When served as fried rice with fresh shrimp and a fried egg, it becomes a complete meal, seasoned to taste.

3 Min. Lesezeit

Chilipasten-Reis mit Narok und Garnelen: die schärfste Paste im Sortiment

Narok simply means hell in Thai. The name is not a marketing invention, but the common term for a chili paste that shows no mercy. In Thailand, it is usually said with a laugh, but it is meant seriously.

Narok, น้ำพริกนรกกุ้ง, gets its saltiness from dried shrimp and its heat from a high chili content. It is traditionally eaten with sticky rice and raw vegetables, both of which also serve as fire extinguishers for the mouth. If you have eaten too much chili after the first spoonful, do not reach for water, but for rice or dairy products.

For the plate, the paste goes into warm fried rice, accompanied by fresh shrimp and a fried egg. The egg takes the edge off the heat and turns the seasoning into a complete dish. Anyone opening Narok for the first time should still start small and increase from spoonful to spoonful.

  • 4servings
  • 20 min.preparation
  • 5/5on the THAANI scale

Shopping list

What else you need

  • 1 jar of THAANI Narok (approx. 1 to 2 tbsp for this recipe, better to start small)
  • 300 g raw shrimp, peeled
  • 400 g cooked jasmine rice, cooked the day before and cold
  • 4 eggs
  • 2 spring onions, sliced into rings
  • 2 garlic cloves, finely chopped
  • 2 tbsp neutral oil
  • 1 lime
  • A little coriander for garnish

Preparation

  1. Prepare. Loosen the cold rice with your fingers, pat the shrimp dry, and chop the garlic. Cold rice from the previous day is easier to separate when frying than freshly cooked rice.
  2. Fry the shrimp. Heat half of the oil, briefly sauté the garlic, fry the shrimp until pink all over, and remove from the pan.
  3. Fry the rice. Add the remaining oil to the wok, add the rice, and mix with the Narok. Stir in only a small amount at first, taste it, and only then add more.
  4. Combine. Return the shrimp to the wok and toss briefly until everything is evenly hot.
  5. Fry the eggs. At the same time, fry the eggs in a second pan until the egg whites are firm and the yolks are still soft.
  6. Serve. Distribute the rice onto plates, top with a fried egg, and add the lime, spring onions, and coriander.
At level 5, the spoon decides, not the recipe. Taste first, then add more.

Three more ideas

  • As a dip: mix a small dab of Narok with a little coconut milk and serve with raw vegetables. The coconut milk takes some of the punch out of the heat.
  • In noodle soup: stir a knife-tip of Narok into hot broth to make it significantly spicier. For starters, a knife-tip is truly enough.
  • On eggs: a tiny dot of Narok on a fried egg for breakfast rice. This is how you gradually get used to the heat.

After opening, the jar will keep in the refrigerator at +2 to +6 °C. One jar of Narok provides about 10 servings as a seasoning; you only need a small portion for this fried rice, and the rest will keep for a long time and provide many more small doses of heat.