A local delicacy from Tainan, Taiwan: 'Char-Ren Fan' (Shrimp Rice). This dish offers a unique flavor profile that sets it apart from both steamed rice and fried rice. The specially prepared shrimp, with their plump texture and aromatic essence, meld perfectly with the rice, creating an incredibly delicious dish that will have you reaching for more.
Ingredients
Main Ingredients (2 servings)
- Rice (approx. 2 cups or 150g per cup)
- Peeled Shrimp 200g
- Canned Scallops 1 can
- Dried Shrimp 2 tbsp
- Green Onions 1 bunch
- Fried Onions 2-3 tbsp
- Garlic 1/2 tsp
- Ginger 1/2 tsp
- Egg 1
Seasonings
- Hondashi (to taste, dissolved in water according to package directions)
- [A] Salt (a pinch)
- [A] Pepper (a pinch)
- [A] Egg White 1/2
- [A] Potato Starch 1 tbsp
- [A] White Sesame Oil 1 tbsp
- [B] White Sesame Oil 2 tbsp
- [B] Cooking Sake (Rice Wine) 3 tbsp
- [B] Seasoning Sauce 3 tbsp
- [C] Dashi Broth approx. 100ml (water with Hondashi dissolved)
- [C] Seasoning Sauce 1 tbsp
- [C] Pepper (a pinch)
Steps
- Thaw 200g of peeled shrimp, coat them with potato starch and a pinch of salt, rub well, then drain excess water thoroughly.
- Wash 2 cups (approx. 300g) of rice, soak for 30 minutes, then drain.
- In a rice cooker, combine water, Hondashi (dissolved as per package directions), and 1 can of canned scallops (with liquid). Add the drained rice and cook.
- In a bowl, add the drained peeled shrimp, sprinkle with a pinch of salt and a pinch of pepper, and mix well.
- Add 1/2 egg white to the peeled shrimp and mix. Then add 1 tbsp of potato starch and mix until evenly coated.
- Finally, add 1 tbsp of white sesame oil and mix once more. [Secret Tip!] Resting the shrimp in the refrigerator for 20-30 minutes will prevent them from becoming tough and ensure a plump texture.
- Heat 2 tbsp of white sesame oil in a frying pan. Add 2 tbsp of dried shrimp and stir-fry until fragrant.
- Add the peeled shrimp and stir-fry briefly until their color changes. Remove them from the pan and set aside on a plate.
- In the same frying pan, add chopped 1 bunch of green onions and 2-3 tbsp of fried onions, and stir-fry until fragrant.
- Add 1/2 tsp minced garlic and 1/2 tsp minced ginger, and stir-fry further.
- Add 3 tbsp of cooking sake (rice wine) and let it release its aroma. Then add 3 tbsp of seasoning sauce.
- Return the stir-fried peeled shrimp to the pan and cook until the flavors meld. Remove them from the pan again. [Secret Tip!] Removing the shrimp once prevents them from becoming tough.
- Add the cooked rice to the frying pan with the remaining sauce. Break up any clumps and stir-fry.
- Gradually add about 100ml of dashi broth (water with dissolved Hondashi), stir-frying and checking the rice for desired softness.
- Add 1 tbsp of seasoning sauce and a pinch of pepper to adjust the flavor.
- Return the reserved peeled shrimp to the pan and stir-fry until everything is evenly combined.
- Plate the dish. Top with a fried egg (1 egg) as desired, and serve.
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