Rice Coated Fried Shrimp with Banging Shrimp Aioli
Rice Coated Fried Shrimp with Banging Shrimp Aioli
Ingredients
For the Banging Shrimp Aioli
- 1 piece shrimp, peeled, deveined, tails removed, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, to 2 tablespoons, to taste
- 1/2 lime juice, from 1/2 lime
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 tablespoon water, or as needed, to thin
For the Shrimp Mousseline
- 6 pieces shrimp, peeled, deveined, tails removed
- 1 egg white
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon cornstarch
- 1 tablespoon heavy cream, to 2 tablespoons
For the Rice Coated Fried Shrimp
- 6 pieces shrimp, peeled, deveined, tails on
- 1 cup uncooked long grain rice
- 4 cups oil, for deep frying, or as needed
For Garnish
- 2 tablespoons chives, freshly chopped
Instructions
- 1
Prepare the Banging Shrimp Aioli: Finely chop 1-2 pieces of peeled, deveined, and tail-removed shrimp. Place the chopped shrimp in a mixing bowl.
⏱️ 5 min
- 2
Add 1/2 cup of mayonnaise, 1 to 2 tablespoons of Sriracha, the juice from half a lime, a pinch of salt, a pinch of pepper, a pinch of granulated sugar, a pinch of garlic powder, and a pinch of onion powder to the bowl. Mix all ingredients thoroughly until well combined and smooth.
⏱️ 5 min
- 3
Add a small amount of water, about 1 tablespoon, to achieve the desired consistency for the sauce. Mix again. Transfer the aioli to a squeeze bottle for easy application and set aside.
⏱️ 3 min
- 4
Prepare the Shrimp Mousseline: Place 6-8 pieces of peeled, deveined, and tail-removed shrimp into a food processor. Add 1 egg white, a pinch of salt, a pinch of pepper, 1 tablespoon of cornstarch, and 1 to 2 tablespoons of heavy cream.
⏱️ 5 min
- 5
Blend the mixture in the food processor until a smooth mousseline paste is formed. Scrape down the sides as needed to ensure an even consistency.
⏱️ 3 min
- 6
Prepare the Rice Coated Fried Shrimp: Take one peeled, deveined shrimp with the tail left on. Evenly spread a layer of the prepared shrimp mousseline over the body of the shrimp, ensuring the tail remains exposed.
⏱️ 10 min
- 7
Gently press the mousseline-coated shrimp into a bowl of uncooked long grain rice, ensuring the rice grains completely adhere to the mousseline. Repeat this process for all remaining shrimp.
⏱️ 5 min
- 8
Heat oil for deep frying in a deep pot until it is super hot. Test the oil by dropping a single rice grain; it should immediately bubble and float to the surface, indicating it's ready.
⏱️ 5 min
- 9
Carefully place the rice-coated shrimp into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until the rice coating is puffed up and golden brown, and the shrimp is cooked through (approximately 2-3 minutes per batch). The high heat ensures the rice puffs quickly without overcooking the shrimp.
⏱️ 8 min
- 10
Remove the fried shrimp from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 11
Plating and Serving: Arrange the fried shrimp on a serving plate. Generously drizzle the banging shrimp aioli over the fried shrimp. Garnish with freshly chopped chives. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Coated Fried Shrimp with Banging Shrimp Aioli
For the Banging Shrimp Aioli
- 1 piece shrimp, peeled, deveined, tails removed, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, to 2 tablespoons, to taste
- 1/2 lime juice, from 1/2 lime
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 tablespoon water, or as needed, to thin
For the Shrimp Mousseline
- 6 pieces shrimp, peeled, deveined, tails removed
- 1 egg white
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon cornstarch
- 1 tablespoon heavy cream, to 2 tablespoons
For the Rice Coated Fried Shrimp
- 6 pieces shrimp, peeled, deveined, tails on
- 1 cup uncooked long grain rice
- 4 cups oil, for deep frying, or as needed
For Garnish
- 2 tablespoons chives, freshly chopped
Instructions
- 1
Prepare the Banging Shrimp Aioli: Finely chop 1-2 pieces of peeled, deveined, and tail-removed shrimp. Place the chopped shrimp in a mixing bowl.
⏱️ 5 min - 2
Add 1/2 cup of mayonnaise, 1 to 2 tablespoons of Sriracha, the juice from half a lime, a pinch of salt, a pinch of pepper, a pinch of granulated sugar, a pinch of garlic powder, and a pinch of onion powder to the bowl. Mix all ingredients thoroughly until well combined and smooth.
⏱️ 5 min - 3
Add a small amount of water, about 1 tablespoon, to achieve the desired consistency for the sauce. Mix again. Transfer the aioli to a squeeze bottle for easy application and set aside.
⏱️ 3 min - 4
Prepare the Shrimp Mousseline: Place 6-8 pieces of peeled, deveined, and tail-removed shrimp into a food processor. Add 1 egg white, a pinch of salt, a pinch of pepper, 1 tablespoon of cornstarch, and 1 to 2 tablespoons of heavy cream.
⏱️ 5 min - 5
Blend the mixture in the food processor until a smooth mousseline paste is formed. Scrape down the sides as needed to ensure an even consistency.
⏱️ 3 min - 6
Prepare the Rice Coated Fried Shrimp: Take one peeled, deveined shrimp with the tail left on. Evenly spread a layer of the prepared shrimp mousseline over the body of the shrimp, ensuring the tail remains exposed.
⏱️ 10 min - 7
Gently press the mousseline-coated shrimp into a bowl of uncooked long grain rice, ensuring the rice grains completely adhere to the mousseline. Repeat this process for all remaining shrimp.
⏱️ 5 min - 8
Heat oil for deep frying in a deep pot until it is super hot. Test the oil by dropping a single rice grain; it should immediately bubble and float to the surface, indicating it's ready.
⏱️ 5 min - 9
Carefully place the rice-coated shrimp into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until the rice coating is puffed up and golden brown, and the shrimp is cooked through (approximately 2-3 minutes per batch). The high heat ensures the rice puffs quickly without overcooking the shrimp.
⏱️ 8 min - 10
Remove the fried shrimp from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 11
Plating and Serving: Arrange the fried shrimp on a serving plate. Generously drizzle the banging shrimp aioli over the fried shrimp. Garnish with freshly chopped chives. Serve immediately.
⏱️ 4 min