- Cooking oil, as needed
- 8–10 shrimp (or as many as you like)
- 4 cloves Garlic
- 2 Thai chilies (optional)
- 6 salted egg yolks, thawed, roughly chopped
- Water for deglazing the pan, as needed
- ½ cup long beans or French green beans, chopped into 1cm pieces
- ⅓ cup diced red bell pepper
- 2 tsp fish sauce
- 2 tsp soy sauce
- 1 rounded Tbsp Thai chilli paste, store bought or homemade (see note)
- 1 tsp sugar
- 350g cooked jasmine rice
- 1 egg
- 2 green onions, chopped
- ½ cup cherry tomato halves
- Cucumber slices for serving (optional)
- Lime wedge for serving
Note: You can make this dish without Thai chili paste, however it will end up being quite different from the dish I made. The flavour will be a lot more subtle and plain since the chili paste has quite a robust flavour. This isn’t necessarily a bad thing, but do remember to add another teaspoon of sugar if you choose to omit the chili paste.
- In a wok or a large frying pan, add just enough oil to coat the bottom and cook off all the shrimp over medium high heat. Remove and set aside.
- In the same pan, over medium heat, add chopped garlic and cook for a few minutes just until it starts to turn golden.
- Add salted egg yolks and stir until the yolks are partially dissolved but still with lots of chunks. Deglaze with a splash of water as needed to keep the pan moist.
- Add long beans, bell pepper, fish sauce, soy sauce, Thai chili paste, and sugar. Toss together until the chili paste is well mixed, adding water a little at a time as needed if it becomes too dry.
- Add the rice and toss until the rice is evenly coated in sauce.
- Turn off the heat and toss in tomatoes and green onions.
- Plate the rice and place the shrimp on top. Serve with cucumber slices and a lime wedge.