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Crispy Young Rice-Crusted Shrimp with Young Rice Cream Sauce

8 persons
Difficulty
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Ingredients

INGREDIENTS FOR SHRIMP ROLLING WITH RICE
400g (size 20-25) Fresh tiger prawns
200g All-purpose flour
2 Eggs
100g (flattened, dry rice) Green flat rice
100g Japanese Panko Breading Flour
To taste Salt, finely ground white pepper
500ml Oil
INGREDIENTS FOR YOUNG RICE CREAM SAUCE
80ml Blue Band Multipurpose Cream
50g Fresh green rice
35ml Unsweetened fresh milk
20g (finely chopped) Onion
10g (finely chopped) Garlic
10g Unsalted Creamery Butter
To taste Salt, finely ground white pepper
1 bottle Food coloring - green

Instructions

PREPARING SHRIMP
  • Wash the prawns and peel the shells, leaving the tails intact for presentation.
  • Make a shallow cut along the back of each prawn to remove the vein.
  • Score 3–4 shallow cuts across the belly to prevent curling during frying.
  • Rinse thoroughly and pat dry.
  • Season with 3 teaspoons of salt and 2 teaspoons of pepper, mixing well.
  • Refrigerate for 15–20 minutes.
PREPARING THE COATING AREA
  • Tray 1: All-purpose flour.
  • Tray 2: 2 eggs, beaten with a pinch of salt.
  • Tray 3: A mixture of flattened young rice flakes and panko breadcrumbs, combined evenly.
BAKING SHRIMP

  1. Remove the marinated shrimp and pat dry thoroughly with paper towels.

  2. Hold the shrimp by the tail and coat sequentially:

  • Step 1: Roll in flour, gently shake off any excess.
  • Step 2: Dip completely into the beaten egg.
  • Step 3: Roll in the flattened rice flakes and panko mixture, pressing lightly to ensure even coverage.

  1. Place the coated shrimp on a baking tray lined with parchment paper, making sure they do not touch each other.

  2. Chill the tray in the refrigerator or freezer for 30–45 minutes to help the coating adhere better.

FRIED SHRIMP COATED WITH RICE
  • Heat the cooking oil to 170–175°C (in a deep pot or fryer).
  • Remove the shrimp from the fridge and fry immediately for 3–4 minutes until cooked through and golden brown.
  • Transfer to a wire rack to drain excess oil.
MAKE YOUNG RICE CREAM SAUCE
  • Finely chop the onion and garlic.
  • Melt unsalted butter over medium heat, then sauté the onion for 5–7 minutes until soft and translucent. Add the garlic and cook for 1–2 minutes until fragrant, taking care not to burn.
  • Add fresh cream and milk, stir well, and heat gently over low heat until warm with slight steam (do not boil).
  • Add the young rice (cốm non), stir evenly, and cook for another 2–3 minutes until tender and aromatic.
  • Remove from heat, add a drop of green coloring, and blend smooth directly in the pot using a hand blender.
  • Strain through a fine mesh sieve for a silky-smooth sauce.
  • Season with salt and finely ground white pepper to taste.
  • Allow to cool, store in the refrigerator, and cover the surface with plastic wrap to prevent forming a skin.
  • When ready to use, reheat over low heat, stirring continuously.
SERVE
  • Arrange the fried shrimp on a plate, spacing them apart to prevent the crispy rice coating from breaking.
  • Spoon the young rice cream sauce into a small dish or drizzle directly over the shrimp, as preferred.
  • Serve while the shrimp is still hot, dipping into the sauce to enjoy the crunch of the crispy rice and the delicate creaminess of the sauce.

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Crispy Young Rice-Crusted Shrimp with Young Rice Cream Sauce

Ingredients

INGREDIENTS FOR SHRIMP ROLLING WITH RICE
400g (size 20-25) Fresh tiger prawns
200g All-purpose flour
2 Eggs
100g (flattened, dry rice) Green flat rice
100g Japanese Panko Breading Flour
To taste Salt, finely ground white pepper
500ml Oil
INGREDIENTS FOR YOUNG RICE CREAM SAUCE
80ml Blue Band Multipurpose Cream
50g Fresh green rice
35ml Unsweetened fresh milk
20g (finely chopped) Onion
10g (finely chopped) Garlic
10g Unsalted Creamery Butter
To taste Salt, finely ground white pepper
1 bottle Food coloring - green

Instructions

Step 1
  • Wash the prawns and peel the shells, leaving the tails intact for presentation.
  • Make a shallow cut along the back of each prawn to remove the vein.
  • Score 3–4 shallow cuts across the belly to prevent curling during frying.
  • Rinse thoroughly and pat dry.
  • Season with 3 teaspoons of salt and 2 teaspoons of pepper, mixing well.
  • Refrigerate for 15–20 minutes.
Step 2
  • Tray 1: All-purpose flour.
  • Tray 2: 2 eggs, beaten with a pinch of salt.
  • Tray 3: A mixture of flattened young rice flakes and panko breadcrumbs, combined evenly.
Step 3

  1. Remove the marinated shrimp and pat dry thoroughly with paper towels.

  2. Hold the shrimp by the tail and coat sequentially:

  • Step 1: Roll in flour, gently shake off any excess.
  • Step 2: Dip completely into the beaten egg.
  • Step 3: Roll in the flattened rice flakes and panko mixture, pressing lightly to ensure even coverage.

  1. Place the coated shrimp on a baking tray lined with parchment paper, making sure they do not touch each other.

  2. Chill the tray in the refrigerator or freezer for 30–45 minutes to help the coating adhere better.

Step 4
  • Heat the cooking oil to 170–175°C (in a deep pot or fryer).
  • Remove the shrimp from the fridge and fry immediately for 3–4 minutes until cooked through and golden brown.
  • Transfer to a wire rack to drain excess oil.
Step 5
  • Finely chop the onion and garlic.
  • Melt unsalted butter over medium heat, then sauté the onion for 5–7 minutes until soft and translucent. Add the garlic and cook for 1–2 minutes until fragrant, taking care not to burn.
  • Add fresh cream and milk, stir well, and heat gently over low heat until warm with slight steam (do not boil).
  • Add the young rice (cốm non), stir evenly, and cook for another 2–3 minutes until tender and aromatic.
  • Remove from heat, add a drop of green coloring, and blend smooth directly in the pot using a hand blender.
  • Strain through a fine mesh sieve for a silky-smooth sauce.
  • Season with salt and finely ground white pepper to taste.
  • Allow to cool, store in the refrigerator, and cover the surface with plastic wrap to prevent forming a skin.
  • When ready to use, reheat over low heat, stirring continuously.
Step 6
  • Arrange the fried shrimp on a plate, spacing them apart to prevent the crispy rice coating from breaking.
  • Spoon the young rice cream sauce into a small dish or drizzle directly over the shrimp, as preferred.
  • Serve while the shrimp is still hot, dipping into the sauce to enjoy the crunch of the crispy rice and the delicate creaminess of the sauce.