Sticky rice with coconut fried shrimp | Xôi tép rang dừa

By Helen's Recipes Published: April 18, 2024

  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 60 mins

  • Yield: 3 Servings

Sticky rice is a familiar breakfast dish to many Vietnamese people. Warm and sticky rice pairs perfectly with the savory-sweet, rich flavor of crispy coconut flakes. Sticky rice with coconut shrimp is prepared simply, yet its taste is incredibly delicious and distinctive.

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Ingredients
Instructions
  • Soak the glutinous rice for 6-8 hours. Mix the rice with 2 teaspoons of coconut milk, 1/2 teaspoon of salt, and 1 teaspoon of cooking oil. Line the bottom of a steamer with pandan leaves, then place the rice in the steamer. Steam for about 20 minutes, then open the lid, stir well, and steam for another 10 minutes until the rice is soft and cooked.
  • Prepare the dipping sauce for the shrimp by mixing 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 teaspoon of water, and minced chili. Stir well until the sugar is dissolved.
  • Sauté the sliced shallots until fragrant, add the dried shrimp and stir-fry for about 2 minutes. Add 1/2 teaspoon of chili powder and stir well, then pour the prepared dipping sauce into the pan. Stir well to let the shrimp absorb the flavors. Finally, add the shredded coconut and stir-fry for about 5 minutes until the sauce thickens. Turn off the heat.
  • Place the sliced spring onions in a bowl, add a little cooking oil, and microwave for 20 seconds.
  • Transfer the sticky rice onto a plate, mix with some cooking oil and finely chopped spring onions, then microwave for about 20 seconds to make aromatic spring onion oil. Drizzle the spring onion oil over the rice. Sprinkle the fried shallots on top, then add the prepared shrimp mixture on top of everything. Enjoy!