Crispy Bean Curd Shrimp
1 lb. Shrimp
2 Tbsp. chopped Shallots
2 tsp. minced Garlic
2 Tbsp. Tapioca Starch
Fresh Bean Curd Sheet
1/3 tsp. Black Pepper
1/2 tsp. Salt
2 tsp. Sugar
2 Ice Cubes
3 cups Broken Rice
Dipping Fish Sauce
Pickled Carrot and Daikon
In a food processor add in 1 lb. Shrimp. Remember to peel and devein. Add 2 tsp. minced Garlic.
2 Tbsp. chopped Shallots. 2 Tbsp. Tapioca Starch. Add 1/3 tsp. Black Pepper. 1/2 tsp. Kosher Salt.
Add 2 tsp. Sugar. Turn on food processor, when it turns into a paste. Add in 2 Ice Cubes. Process for a bit and put in the fridge for about 1 hr.
Take it out and turn the food processor on again. Cut the Fresh Bean Curd Sheets smaller. Wrap the shrimp paste inside and set aside.
Have your steamer ready. Put a layer of Banana leaves. Place the Bean Curd Shrimp in and steam for about 5 minutes and remove from steamer.
Let it cool completely and put in the freezer to firm up. About an hour or two. Have your frying oil ready.
Once it's hot, take out the Bean Curd Shrimp and fry until golden brown.
Place on paper towel once you're done.
This is optional, but you can serve with broken rice. Rinse 3 cups of Broken Rice in a large pot. Add in some water, about 3/4 inch above the rice.
Cover with a lid and cook on medium heat. Once it's done, shuffle the rice and set aside.
Scoop some Broken Rice onto a plate. Cut the Crispy Bean Curd Shrimp and place on top. Slice some tomatoes and Cucumbers.
You can add some scallion oil on top of the rice. Drizzle some Dipping Fish Sauce with Pickled Carrot and Daikon and enjoy.