Sticky Rice with Shrimp or Coconut Topping (Khao Niaw Na Kung)


The little Thai Cookbook

  • Yield: 4 Servings


  • 2 garlic cloves, roughly chopped
  • 4 coriander (cilantro) roots, cleaned
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 7 oz (200 g) minced (ground) shrimp or very small raw prawns (shrimp)
  • 1 oz (25 g) grated coconut
  • 1 teaspoon fish sauce
  • 3 tablespoons sugar
  • 6 oz (150 g) grated coconut or desiccated coconut
  • 6 oz (150 g) palm sugar (jaggery)
  • 1 quantity of steamed sticky rice with coconut milk
  • 3 makrut (kaffir) lime leaves, thinly sliced, for garnish
How to Make It
  1. To make the shrimp topping, use a pestle and mortar to pound the garlic, coriander roots and pepper to a smooth paste. Alternatively, chop with a sharp knife until smooth. Heat the oil in a wok or frying pan and stir-fry the garlic mixture over medium heat until fragrant. Add the minced shrimp or prawns, coconut, fish sauce and sugar and stir-fry for 3–4 minutes, or until the minced shrimp is cooked. Taste, then adjust the seasoning if necessary. The flavour should be sweet and lightly salty.
  2. To make the coconut topping, mix the coconut, sugar, 125 ml (4 fl oz/½ cup) water and a pinch of salt in a saucepan and stir over low heat until the sugar has dissolved. Do not let it thicken to a point where it will harden. Remove from the heat.
  3. Serve by filling a small, wet bowl with the sticky rice and turning it out on a small plate. Top with shrimp or coconut topping and a sprinkle of lime leaves. You can use half of each topping if you like.

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