Shrimp paste fried rice with candied pork and fixings (khao kluk kapi)

Candied pork: cook shallots in a little oil until browned and caramelized.

Add the sugar, melt and caramelize to an amber honey colour, taking care it does not burn and turn bitter.

Add the pork and some water (the sugar hardens, then dissolves); add soy sauce, fish sauce and black soy sauce. Add water almost to submerge the pork.

Raise the heat and cook, stirring now and then, about 20 minutes, until the water has reduced, the syrup thickens and penetrates the pork and the shallots dissolve. Longer cooking gives a harder, jerky-like pork; less water and time keep it softer.

Omelette: heat oil until a drop of egg sizzles; pour in one beaten egg and swirl to cover the pan, on moderate heat. Colour lightly, flip, set the second side about five seconds, then turn off and let residual heat finish. Cut into thin strips.

Put the dried shrimp in cold oil, heat on medium-high to get bubbles going, then low; fry until the bubbling slows and they are crispy outside and chewy inside.

In a wok, add the shrimp paste to the oil while still cold and work it in as it heats; fry until it bubbles and smells, without burning.

Add some water to dissolve the paste and reduce it a little.

Add the slightly dry rice and mix until the colour is evenly distributed.

Plate the rice with a little candied pork, a lime slice, lime-marinated shredded carrot, long beans, the omelette strips, the crispy shrimp and chopped Thai chili on top.

Squeeze lime over and toss everything together to eat at room temperature.