- 200 grams Basmati rice
- 100 grams soybean sprout
- 2 carrots
- 200 grams Napa cabbage
- 400 grams Chicken breasts
- 2 chile peppers (chopped)
- 1 onion (chopped)
- 2 garlic (chopped)
- 8 garlic
- Thai basil
- 1 egg
- 1 tablespoon Pastry flour
- 3 tablespoons milk
- 4 tablespoons Coconut oil
- 3 tablespoons soy sauce
- ½ teaspoon Shrimp paste
- 1 tablespoon Rice vinegar
- 1 tablespoon Tomato paste
- 200 grams shrimp (pre-cooked and ready to cook)
In a bowl, mix together the flour, egg and milk until smooth. Heat 1 tablespoon oil in a skillet and saute the batter, turning once until golden brown. 1-2 minutes. Then roll up and cut into strips.
Cut the Chinese cabbage into wide strips approximately 1 cm (approximately 1/2 inch). Peel the carrot and cut into 5 cm (approxiamtely 2 inch) long sticks.
Cook the rice according to package directions.
In a bowl, stir together the soy sauce, vinegar, tomato paste and shrimp paste.
Heat 2 tablespoons oil in a wok or deep skillet. Rinse the chicken, pat dry, cut into thin strips and saute until cooked through.
Heat the remaining oil in a skillet and saute the onion, garlic and chile until the onion is translucent.
Add the carrots and Chinese cabbage to the pan and saute until tender.
Add the rice and soy sauce to the pan.
Add the chicken, shrimp and sprouts to the pan. Season with salt.
Spoon the mixture into four small bowls, press to compact then turn out onto a warm plate.
Serve garnished with pancakes, cut garlic and Thai basil.