Cơm Cháy Chà Bông with Shrimp Floss
60% chuẩn vị · Vietnamese Fusion
A creative twist on the traditional dish, replacing pork floss with a homemade shrimp floss for a seafood variation. The crispy rice base remains the same, providing a delightful crunch.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice2 cups
- Water2.5 cups
- Salt1 tsp
- Vegetable oilfor frying
- Shrimp, peeled and deveined500g
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic powder1 tsp
- Shallots2 tbsp, minced
Các bước
- 1
Cook jasmine rice with water and salt until done. Let it cool slightly.
- 2
Press the cooked rice into a thin, even layer (about 1/4 inch thick) in a greased pan or on parchment paper. Let it dry out for at least 4-6 hours, or overnight, until firm.
- 3
Cut the dried rice into desired shapes (e.g., circles or squares).
- 4
Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the rice cakes in batches until golden brown and crispy on both sides. Drain on paper towels.
- 5
For the shrimp floss: Steam or boil shrimp until cooked. Finely shred the cooked shrimp. Stir-fry the shredded shrimp with fish sauce, sugar, garlic powder, and minced shallots until dry and fluffy.
- 6
To assemble: Spread a layer of shrimp floss over the crispy rice cakes.
