Egg Shred Shrimp Paste Rice
Features white rice, shrimp, scallops, eggs, and assorted vegetables, seasoned with shrimp paste and fish sauce.
Ingredients
cooking oil
20 g
shrimp paste
20 g
homemade shrimp paste powder
1 tbsp
lemon juice
3 tbsp
fish sauce
2 tbsp
fine salt
1/4 tsp
shrimp (washed and deveined)
scallops
carrots
onion (chopped)
chili peppers
white rice
eggs
green beans (julienned)
red chili (chopped)
Instructions
1
Step 1
Dice the shrimp, scallops, carrots, onion, and chili peppers.
2
Step 2
Blanch the above ingredients in boiling water, then immediately remove and drain for later use.
3
Step 3
Heat oil in a wok, sauté the diced onion until fragrant, then beat the eggs, scramble until cooked, and set aside.
4
Step 4
Heat oil in a wok, stir-fry the white rice until the grains are loose, then add the prepared ingredients and all seasonings, and stir-fry evenly until well-flavored.
5
Step 5
Wash the shrimp and devein them; mince the garlic, onion, and red chili separately; julienne the green beans and set aside.
6
Step 6
Heat oil in a wok, sauté the garlic and onion until fragrant, add 1 beaten egg, stir-fry over medium heat until cooked, add the white rice, then add the shrimp paste and fine salt and mix well, sprinkle the homemade shrimp paste powder before removing from heat, and plate.
7
Step 7
Stir-fry the shrimp in hot oil over high heat, add the red chili, lemon juice, and fish sauce, and cook through.
8
Step 8
Heat oil in a wok, beat another egg and fry into an egg crepe, then julienne; blanch the green beans in boiling water, drain, and season with fine salt.
9
Step 9
Place the egg crepe strips and green beans on top of the rice, then top with the shrimp and serve.
