Shrimp paste fried rice

Cook sliced shallots in a pan.

Add palm sugar and melt it, then add dark soy sauce and a touch of water and let it bubble and caramelize.

Add the already-cooked fish to the pan, turn it in the caramel, turn off the heat and set aside.

Heat a touch of oil in a pan over high heat, add sliced shallot, then the shrimp paste, and mix.

Add the rice and stir-fry, mixing until everything is combined and the rice takes on colour and a smoky flavour; turn off the heat.

Serve with condiments: sliced shallot, long bean, lime, green mango, cucumber, fried dry shrimp, chili, and the caramel fish.

Beat chicken egg, fry it in oil until crispy, and top the rice with it.