Fried Shrimp Larb

Name: Fried Shrimp Larb
Ingredients: 2 tablespoons uncooked sushi rice; 2 tablespoons canola oil, plus more for frying; 2 tablespoons sliced shallots (from 1 shallot); 1 tablespoon sliced garlic; 2 tablespoons fresh lime juice (from 1 lime); 1 1/2 tablespoons nam pla (Thai-style fish sauce); 2 teaspoons gochugaru; 1/2 cup (about 2 1/8 oz.) tapioca flour; 1/2 cup (about 25/8 oz.) white rice flour; 10 ounce peeled and deveined raw small shrimp; 1 tablespoon chopped scallions; 1 tablespoon chopped fresh cilantro; 15 fresh mint leaves; 6 napa cabbage leaves; 2 cups cucumber slices (from 1 English cucumber)

15 ingredients

6 steps

Ingredients

2 tablespoons uncooked sushi rice
2 tablespoons canola oil, plus more for frying
2 tablespoons sliced shallots (from 1 shallot)
1 tablespoon sliced garlic
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons nam pla (Thai-style fish sauce)
2 teaspoons gochugaru
1/2 cup (about 2 1/8 oz.) tapioca flour
1/2 cup (about 25/8 oz.) white rice flour
10 ounce peeled and deveined raw small shrimp
1 tablespoon chopped scallions
1 tablespoon chopped fresh cilantro
15 fresh mint leaves
6 napa cabbage leaves
2 cups cucumber slices (from 1 English cucumber)

Directions

1

Toast rice in a small skillet over medium, stirring often, until golden brown, about 8 minutes; process toasted rice in a coffee grinder until it reaches a sand-like texture.
2

Heat 2 tablespoons canola oil in skillet over medium-high; cook shallots and garlic in hot oil, stirring often, until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer shallot mixture to a plate lined with paper towels.
3

Stir together lime juice, fish sauce, and gochugaru in a large bowl.
4

Pour canola oil to a depth of 3 to 4 inches into a Dutch oven; heat to 360°F. Whisk together tapioca flour and white rice flour; dredge shrimp in flour mixture. Fry shrimp in hot oil, in 2 batches, until golden and crispy, about 4 minutes per batch. Drain on paper towels.
5

Transfer shrimp to lime juice mixture; add shallot mixture, ground toasted rice, scallions, cilantro, and mint, and toss until well combined.
6

Place each cabbage leaf on a small plate. Mound 1/2 cup shrimp mixture on each cabbage leaf, and surround each with 2 to 3 cucumber slices.