Crispy Shrimp and Crispy Rice Stir-Fry
Crispy Shrimp and Crispy Rice Stir-Fry
Shrimp and Bean Sprout Stir-Fry Using Pad Thai Sauce
This is a delightful shrimp stir-fry featuring crunchy, savory crispy rice, paired with crisp bean sprouts and plump shrimp. Utilizing Pad Thai sauce adds an exotic and deep flavor profile, making it a satisfying meal or a special occasion dish.
Main Ingredients- 11 large tiger shrimp (peeled and deveined)
- 200g bean sprouts (rinsed thoroughly and drained)
- 1 king oyster mushroom (halved and thinly sliced)
- 1 stalk green onion (white part thinly sliced, green part cut into large pieces)
- A small amount of carrot (julienned)
- 3 eggs
- Crispy rice (nurungji) as needed
- 4 dried chilies (julienned)
Seasoning- 1 Tbsp minced garlic
- 1.5 Tbsp fish sauce (e.g., anchovy sauce)
- 3 Tbsp soy sauce (1 Tbsp for first seasoning, 2 Tbsp for second)
- 7 Tbsp Pad Thai sauce (5 Tbsp for first seasoning, 2 Tbsp for second)
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1.5 Tbsp fish sauce (e.g., anchovy sauce)
- 3 Tbsp soy sauce (1 Tbsp for first seasoning, 2 Tbsp for second)
- 7 Tbsp Pad Thai sauce (5 Tbsp for first seasoning, 2 Tbsp for second)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the vegetables. Thoroughly rinse the bean sprouts and drain them completely in a colander. Slice the king oyster mushroom in half lengthwise and then into thin slices. Thinly slice the white part of the green onion and cut the green part into large pieces lengthwise. Julienne the carrot.
Step 2
Heat a generous amount of cooking oil in a large skillet over medium heat. Add the julienned carrots and the sliced white parts of the green onion, and stir-fry until fragrant. This step helps to bring out the natural sweetness of the vegetables and enhance their flavor.
Step 3
Once the carrots and green onions are slightly stir-fried, add the sliced king oyster mushrooms and continue to cook. Stir-fry until the mushrooms become translucent and tender.
Step 4
Push the cooked vegetables to one side of the pan. Pour the beaten eggs into the empty space.
Step 5
As the eggs begin to set, gently scramble them with chopsticks or a spatula until they are cooked but still moist. Avoid overcooking.
Step 6
Gently push the scrambled eggs and cooked vegetables to one side again. Add the rinsed and drained shrimp to the cleared space and stir-fry. Cook until the shrimp turn pink and become firm. Keeping the cooked ingredients slightly separated from the shrimp helps prevent the eggs and vegetables from clumping together.
Step 7
Add the prepared crispy rice (nurungji) to the pan and stir it evenly with all the other ingredients. The nurungji will become slightly golden and develop a nutty aroma.
Step 8
Add the julienned dried chilies, taken from the freezer, and stir-fry them with the other ingredients. This adds color and a touch of mild spiciness.
Step 9
Now, add the first round of seasonings. Mix in 1 Tbsp minced garlic, 1.5 Tbsp fish sauce, 1 Tbsp soy sauce, and 5 Tbsp Pad Thai sauce. Stir-fry until all ingredients are evenly coated with the sauce. The Pad Thai sauce will add its characteristic umami flavor.
Step 10
Proceed with the second seasoning. Add the sliced green parts of the green onion and the drained bean sprouts. Incorporate the remaining 2 Tbsp soy sauce, 2 Tbsp Pad Thai sauce, and 2 Tbsp vinegar. Stir-fry over high heat for about 3-4 minutes until the bean sprouts are slightly wilted and the sauce is well combined. The key here is to maintain the crispness of the bean sprouts!
Step 11
Transfer the well-stirred shrimp and crispy rice stir-fry to a serving plate. This dish is best enjoyed hot off the stove.
Step 12
If you prefer a softer texture for the crispy rice, you can break larger pieces into smaller ones before stir-frying. This allows you to adjust the crispiness to your liking.
