Put shrimp paste, bird chilies and garlic in a mortar. Pound roughly and season with palm sugar, lime juice, and fish sauce.
Heat up cooking oil in a pan as medium heat. Saute the spicy shrimp paste with fresh shrimp for a minute. Add the rice and toss over medium high heat until thoroughly mixed.
Serve on the plate with salty egg and green vegetable.
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Roast Chicken with Salt and Chili
Fried Mackerel in dried red curry (Choo-Chee Pla too)
