Crispy Black Tiger Shrimp Recipe
pork belly fried rice | masago | micro cilantro tamarind pineapple pasilla chile emulsion | chili threads
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Ingredients
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Crispy Black Tiger Shrimp
Pork Belly Fried Rice
Tamarind Pineapple Pasilla Chile Emulsion
Garnish
Method
Crispy Black Tiger Shrimp
- 1
Prepare the Shrimp
Peel and devein the black tiger shrimp, leaving the tails intact. Pat them dry with paper towels.
- 2
Set Up Breading Station
In three separate bowls, place the flour (seasoned with salt and pepper), beaten eggs, and panko breadcrumbs.
- 3
Bread the Shrimp
Dredge each shrimp first in flour, then dip it in the egg, and finally coat it with panko breadcrumbs. Repeat for all shrimp.
- 4
Heat Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying for about 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
Pork Belly Fried Rice
- 6
Cook the Pork Belly
In a skillet over medium heat, cook the pork belly until crispy and browned, about 5-7 minutes. Remove and set aside.
- 7
Sauté Aromatics
In the same skillet, add minced garlic and chopped green onions, and sauté for 1-2 minutes until fragrant.
- 8
Fry the Rice
Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir in soy sauce, sesame oil, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 9
Combine with Pork Belly
Add the crispy pork belly back into the skillet, mixing well to combine and heat through.
Tamarind Pineapple Pasilla Chile Emulsion
- 10
Blend the Ingredients
In a blender, combine tamarind paste, pineapple juice, pasilla chile (seeded and chopped), and salt. Blend until smooth.
- 11
Emulsify
With the blender running, slowly drizzle in the vegetable oil until the mixture is emulsified and creamy.
Garnish
- 12
Prepare Garnish
In a small bowl, combine masago, micro cilantro, and chili threads. Set aside for serving.