It’s summer, it’s hot and fatty meat can fall hard, but not the seafood. Because I’ve noticed that prices have gone up worldwide, this recipe is for everyone’s budget, the equivalent of $ 13, plus-minus. Let me show you the list of ingredients and how we can save money, time, and product simultaneously.
• jasmine rice
• head-on shrimp
• vegetable oil
• soy sauce
• kosher salt
• black pepper
It is very important to remember about this recipe that all the ingredients must be prepared and ready to use when we start the cooking itself because this recipe is made very quickly and we would not have enough time to prepare everything in parallel. That being said, let’s get to work.
P.S. Pay attention to the details to see how you can maximize everything from the list of ingredients and the tips you can learn about cooking.
For starters, we will need three small bowls in which we will put: the shrimp head, the shell, and the body. Each will be used separately so we only throw away the intestine that looks like a vein. A small cut is made on its back and this intestine can be easily removed.
We will need a stock of shrimp so we will prepare it instead of buying one, where we will cook the rice later. For this all we have to do is put in a medium pot the shrimp shells, the white parts of the green onion, the garlic leaves, and the water; set to high heat and leave on the fire until slight boiling, around 30 minutes. When the stock is boiled, we pass it through a sieve and leave it aside for later.
The head of these shrimp is the richest in flavor so we will make two things out of the same heads: shrimp oil and shrimp paste. In a saucepan, we will put vegetable oil in which we will add the shrimp heads. Pay close attention to hot oil and wet shrimp heads. We will let them fry until the oil becomes dark and the heads are crispy. We will use a sieve again to separate the oil from the shrimp heads.
For the shrimp paste, we will need a mortar and pestle. Add the shrimp heads, and grind up until you have a fine paste, add two cloves of garlic, a little bit of soy sauce, and a little bit of that shrimp oil we made earlier. While mixing that in the mortar, keep adding soy sauce and shrimp oil based on how much paste you want to make. If you want it super fine you can use the sieve again.
We will use the garlic as a garnish so we will make some garlic chips. Be very careful how long they are in the oil, one more second and they have burned. Take it out on a paper napkin and leave it for later. The garlic oil will be mixed with the shrimp oil.
Now we are going to prepare the rice. Normally it should have been boiled for a day, when fried it absorbs the flavors better. Rinse the rice a few times (if it’s not already boiled), and put it in a pan, add two cups of shrimp stock, and when it starts to boil, turn the heat to a lower flame. We need rice more al dente, not very boiled and mushy. We fluff it with a fork and set it aside to cool on a tray.
It’s time to prepare the vegetables so we will use scallion in two ways, we will cook the white parts and we will use the green ones to garnish. Cut the green part on a long bias and put it in water with ice cubes. We clean the jalapeno pepper very well from the seeds so that it is not too spicy.
We’ll take care of the rice. After it is done and it has dried a little more, we will separate the yolks from the whites, about 4 yolks and we will mix them together in a bowl until it becomes uniformly golden. In the case of this recipe, we will replace the woc with a cast-iron skillet.
For starters, we will fry eggs in shrimp oil. Meanwhile, in the cast iron skillet we will put a little shrimp oil, add the white part of the scallion, then jalapeno after the onion has softened a little. If the eggs were fried, we would take them off the heat.
Add the shrimp and season them a little with salt and pepper, and after they are 80% done, take them off the heat and put them into a bowl.
In the pan in which we fried the shrimp, we will now put the rice mixed with the egg yolks, add a little more shrimp oil and mix lightly but enough to avoid steaming.
In the middle, we will make room to cook the egg whites. We cook them while mixing until they are almost done and then we integrate them with the rice. Add the shrimp, to taste add the shrimp paste, and mix to integrate the flavors well. Add a little more shrimp oil and place the fried rice as flat as possible in the pan, and we low the heat to medium.
We will put fried eggs over, green onions that have been in the water, garlic chips and everything is ready.
Now, if you want to make a more sophisticated plating then you can give free rein to your imagination, but personally, I would choose to take the pan completely to the table, still sizzling.
This recipe looks and tastes much better than you would expect, it’s easy to make and full of flavor. For a weekend with friends, this recipe will definitely impress them.
Leave me your opinion in the comments and I will see you next week with an interesting new article. We are preparing for the holidays so maybe we can pack together.
Sources: foto and tips: Epicurious
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