1 tablespoon dried shrimps

4 or 5 large cloves garlic, finely chopped

2 fresh bird's eye chilies (very hot, tiny chilies)

2 eggs, beaten

pepper and salt to taste

1 tablespoon dried shrimp paste (kapi)

4 tablespoons lard or oil

1/2 cup finely diced cooked pork 4 cups hot cooked rice

2-3 tablespoons fish sauce

Soak shrimps in hot water for 10 minutes, then drain. Remove sandy vein and chop shrimps. Seed and chop the chilies. Beat eggs and season with salt and pepper. In a flat frying pan lightly greased with oil make 2 or 3 flat omelet and cut them into thin strips. Wrap dried shrimp paste in toil and grill for 5 minutes Heat oil in a wok and try the garlic and chilies on low heat until golden. Do not have oil too hot when the garlic is put in or it will brown too quickly. Add the shrimps and dried shrimp paste and fry, stirring constantly, for 2 or 3 minutes. Add pork and fry for 1 minute. Add the rice and toss together with other ingredients until heated through. Season with fish sauce to taste, pile on a platter and garnish with the omelet strips and coriander leaves. More hot chilies may he used for garnish it liked.