Spicy Shrimp with Crispy Rice

Name: Spicy Shrimp with Crispy Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g Shrimp (rinsed, drained, coated with egg white, salt, and cornstarch); 25 g Fresh peas (prepared); 25 g Canned bamboo shoots (diced); 15 g Cooked ham (diced); 100 g Spicy bean paste (main seasoning); 10 g Sugar (seasoning); 5 g Fine salt (seasoning); 10 g Vinegar (seasoning); 5 g MSG (seasoning); 1250 ml Chicken broth (for sauce); 35 g Cornstarch slurry (for thickening); 10 g Minced scallion and ginger (for aromatics); 1 Egg (use egg white for coating); 1 kg Peanut oil (for frying rice crust; 1 kg total, 100 g actually used); 500 g Chicken fat (for stir-frying shrimp and seasoning; 500 g total, 50 g actually used); 15 g Cornstarch (for coating shrimp); 150 g Dried rice crust (broken into coin-sized pieces)

A Korean-style dish of tender stir-fried shrimp in a glossy, reddish-brown sauce poured over crispy fried rice crust, with a balanced profile of spicy, sour, salty, and sweet flavors.

35 min

Easy

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Ingredients

Shrimp (rinsed, drained, coated with egg white, salt, and cornstarch) 300 g

Fresh peas (prepared) 25 g

Canned bamboo shoots (diced) 25 g

Cooked ham (diced) 15 g

Spicy bean paste (main seasoning) 100 g

Sugar (seasoning) 10 g

Fine salt (seasoning) 5 g

Vinegar (seasoning) 10 g

MSG (seasoning) 5 g

Chicken broth (for sauce) 1250 ml

Cornstarch slurry (for thickening) 35 g

Minced scallion and ginger (for aromatics) 10 g

Egg (use egg white for coating) 1

Peanut oil (for frying rice crust; 1 kg total, 100 g actually used) 1 kg

Chicken fat (for stir-frying shrimp and seasoning; 500 g total, 50 g actually used) 500 g

Cornstarch (for coating shrimp) 15 g

Dried rice crust (broken into coin-sized pieces) 150 g

Instructions

Coat the Shrimp

Rinse the shrimp, drain well, place in a bowl, and coat with egg white, salt, and cornstarch; set aside.

Stir-Fry the Shrimp and Make the Sauce

Heat a wok, add the cooked chicken fat, and when it reaches 60% hot, add the shrimp and cook just until done, then pour into a colander to drain the oil. Leave 25 g of chicken fat in the wok and reheat it; add the minced scallion and ginger and stir-fry until fragrant. Then add the spicy bean paste and stir-fry until the oil turns red. Add the chicken broth, salt, MSG, sugar, vinegar, peas, diced bamboo shoots, and diced ham. Once boiling, add the cornstarch slurry to lightly thicken, return the shrimp to the wok, drizzle in the cooked chicken fat, and transfer to a serving bowl.

Fry the Rice Crust

In a clean wok, add the peanut oil; when it reaches 80% hot, add the coin-sized rice crust and quickly fry until pale golden. Remove, drain the oil, and arrange in a deep serving bowl. Bring it to the table immediately.